Pioneer woman recipe box with recipes11/25/2023 For a custard like this, cook the egg to 160 degrees before removing it from the heat. Using a thermometer is a great way to ensure that you are cooking the egg to the point of thickening, without over cooking to the point of scrambling. You may not have heated the lemon curd to the proper temperature. It can also help strain out any egg that got away from you and cooked or scrambled. But if you're using fresh lemon juice, which we highly recommend, you never know when the occasional seed or big piece of pulp can end up in your curd. If you don’t have a find mesh strainer, that’s ok. Once the lemon curd thickens and coats the back of a spoon, remove from the heat and strain through a fine mesh strainer. This will also prevent lots of bubbles from forming on the surface and will give you a smooth, creamy curd when cooked. This helps to scrape the sides, bottom, and corners of the pan, where if allowed, eggs like to cook and hide. Once you add the eggs, it's also a good time to switch to a rubber spatula. It is important to add the eggs right when the butter has melted, as the mixture is not yet at a temperature which will make scrambled eggs. Immediately add the eggs and salt and stir to combine. Continue to watch and whisk, just until the butter melts. Place over medium low heat and use a whisk to combine. Start by adding butter, sugar, and lemon juice to a saucepan. With a watchful eye and a little finesse, it's simple to make lemon curd from scratch. Are you a fan of lemon meringue pie? Love the luscious, tart topping of lemon bars? Are you looking for something similar to dress up scones, biscuits or even waffles? This lemon curd recipe is the perfect, bright accompaniment to so many of your favorite treats, including lots of lemon dessert recipes. Learning how to make lemon curd could not be more simple!
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