Simple Way to Prepare Ultimate Lemon curd

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Before you jump to Lemon curd recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone's active involvement. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, primarily by making your kitchen area more green.

Probably the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. When you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances will certainly boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, nonetheless that is definitely not true. You get the greatest energy savings by fully loading the dishwasher ahead of commencing a wash cycle. By cool drying or even air drying the dishes instead of heat drying them, you can increase the amount of money you save.

The kitchen on its own gives you many small ways by which energy and money can be saved. Environmentally friendly living is not really that tough. A lot of it truly is merely making use of common sense.

We hope you got insight from reading it, now let's go back to lemon curd recipe. You can have lemon curd using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Lemon curd:

1. Provide 4 of large egg yolks.
2. You need 2/3 cup of granulated sugar.
3. Take 1 Tablespoon of lemon zest.
4. Provide 1/3 cup of fresh lemon juice.
5. Use Pinch of salt.
6. Prepare 6 tbsp of unsalted butter at softened, at room temperature.

Instructions to make Lemon curd:

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method by placing one vessel inside another) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer..
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk..
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed..
4. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying..
5. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same..
6. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice..
7. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe. No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.
8. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect it's texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mash sieve if you want to take the extra step..

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