|1.||Wash freezer container(s) with warm, soapy water. Rinse well and dry. Keep covered or
upside down on clean surface to prevent contamination while you make your lemon curd.
|2.||Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes.
Pre-measure the lemon juice and prepare the chilled butter pieces.
|3.||Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil
vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be
cooked. Steam produced will be sufficient for the cooking process to occur.
|4.||In the top of the double boiler, on the counter top or table, beat egg yolks and whole eggs
thoroughly but lightly with the whisk. Slowly whisk in the sugar and zest, blending until well
mixed so that the mixture is not lumpy. Blend in the lemon juice and then add the butter pieces
to the mixture.
|5.||Place the top of the double boiler over boiling water in the bottom
pan. Stir gently but continuously with a silicone spatula, or plastic
or wooden spoon, to prevent the mixture from sticking to the bottom
of the pan. Continue cooking until the mixture reaches a temperature
of 170°F. Use a thermometer to monitor the temperature.
|6.||Remove the double boiler pan from the stove and place on a protected surface, such as a dish
cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5
minutes). Strain curd through a mesh strainer, into a glass or stainless steel bowl; discard
collected zest. Allow the curd to cool to room temperature. To prevent a 'surface skin' from
forming while it cools, place a clean piece of plastic food wrap down onto the surface of the curd
or cover the bowl. Fill cooled curd into freezer container(s), leaving ½-inch headspace, and
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. March 2004.