Made LisainLA's Lemon Curd last night. Wonderful stuff!

M

marilynfl

Moderator
I don't know what/who GRS stands for, so I'm giving all the credit to Lisa.

I've been making Fine Cooking's version for the past few years and it's great as well. But it has 50% more yolks and this version seems to have a slightly clearer lemony taste.

I quadrupled the recipe and whizzed all the ingredients up with a stick blender in a large bowl. Took about 20 minutes cooking time to thicken in a 12" saucepan.

The only thing I did different was to reserve a bit of zest and add it after the curd had thickened and off the heat.

http://www.finerkitchens.com/swap/forum1/42608_Here_is_the_recipe_I_use_-_I_got_it_from_GRS_not_sure_who_posted_it__REC__Lem

 
I'm glad you liked it - though I can't take credit for originating it - I'll have to dig

and see who originally posted it on Gail's (GRS).

I love eating it right off the spoon, it's so good!

I think it might merit making some homemade English muffins to go with it.

 
Marilyn and Lisa, you inspired me! So while at Costco I bought a bag of limes and a bag of lemons..

Came home and made curd. It is very easy but I could not tell when it was done. It never "mounded" from a spoonful so I just kept cooking and stirring. When I finally gave up on the lemon one and poured it into the jars, I just had a bit over 2C!! As it cooled it got thicker. Not sure how thick it will get as it is still cooling. So, I cooked the lime one a bit less and got 3C from it. I thought I was going to be soooo smart and add a drop of green coloring to the lime one. Yep, you guessed it, more than a drop fell out of the bottle and I have glow in the dark lime curd--but it sure does taste good. Guess I will have to use it in something for St. Paddy's Day.

Next on my list is the Grammercy Tavern Gingerbread--with a spoonful of lemon curd on top!

Thank you both for the recipe and inspiration.

 
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