Steps to Prepare Quick 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 Plus Spend less Money In The Kitchen.

Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some changes. Each and every family ought to start creating changes that are environmentally friendly and they must do this soon. The cooking area is a good starting point saving energy by going a lot more green.

Start out with replacing the light bulbs. Do this for your house, not merely the kitchen. Compact fluorescent lightbulbs are energy-savers, and you will need to use them in place of incandescent lights. They cost a little bit more at first, but they last ten times longer, and use a lesser amount of electricity. Using these types of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you have to learn to leave the lights off when they are not needed. The family spends considerable time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in some other rooms, not just the kitchen. Try keeping the lights off if you don't absolutely need them, and notice exactly how much electricity you can save.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. It is pretty uncomplicated to live green, of course. It's related to being practical, usually.

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

The ingredients needed to cook Lemon curd:

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

Steps 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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