If you are looking for a beautiful way to preserve extra lemons, look no further than Lemon Curd.
Sweet-tart, smooth, and creamy…if you haven’t had homemade lemon curd, you are in for a treat because it is far better than the commercial product you find at the store. We are using the Ankarsrum mixer, aka “Swedish super mixer.”
Lemon Curd refrigerates and freezes well.
Lemon Curd can also be used as a means of preserving egg yolks, with the whites reserved for Angel Food cake, French macarons, or extra-fluffy omelets.
Lemons and more
Let’s start with the fruit. Lemons and limes both work well; so do Meyer lemons, oranges, blood oranges, and grapefruit. Pick fruit that are heavy for their size, this signifies juiciness, and that have bright, fragrant skins.
Unsalted butter is preferred as it has a cleaner flavor and allows you to control the salt.
Improvise a double boiler
You do not need a dedicated double boiler for this recipe. You can improvise one with a Dutch oven and a saucepan or heatproof bowl.
To maximize the storage life of your Lemon Curd, sterilize the jars. Place 6 half-pint jars in the Dutch oven and cover with hot water. Bring to a boil. Remove from heat, and use jar tongs to carefully remove the jars from the water to cool on a clean dish towel. Pour off the extra water from the pan – you only need 2 inches (5 cm) for your double boiler set-up.
Zest and juice the lemons
Use a microplane zester to zest the lemons. Alternatively, use a vegetable peeler or sharp paring knife to remove the peel without the white pith, then mine finely with a chef’s knife. Cut the lemons in half and squeeze the juice into a small bowl or use the Ankarsrum citrus juicer. Strain and measure.
Save the seeds
Don’t throw away the seeds – you can plant them and grow your own lemon grove!
Into the double boiler
Place lemon juice, zest, sliced butter, and pinch of salt (if using unsalted butter) into the top of the double boiler. Set aside.
Prepare your Ankarsrum
Remove the 8-liter stainless steel bowl. Insert the drive shaft into the mixer, notched side down.
Place the beveled side of the ring gear (shown in my hand) face down towards the whisk housing. Snap the balloon whisks into the whisk housing on the metal posts. Set the assembled beater onto the drive shaft in the center of the beater bowl.
Ready, set, mix
The left knob is an ON / OFF power switch plus timer; the right knob controls speed. Visualize the control knob as a clock. Watch the video at 6:36 to understand how this works.
Beat the egg yolks plus whole eggs until light, fluffy, and very thick, about 4 minutes.
Simmer until steaming
Add beaten egg mixture to top of double boiler and place on the simmering water to gently cook.
Heat, stirring almost constantly, until thickened and hot, about 165-170 F (74-77 C). This will take about 10 minutes for a single batch; 15 for a double batch. Lemon Curd will be fluffy and thickly coat a spoon. Be careful not to overcook.
Strain and bottle
Let the Lemon Curd cool about 5 minutes.
Pour through a fine mesh strainer into a heat-proof batter pitcher or bowl. Using a wide-mouth funnel, fill sterilized jars leaving 1/2-inch (about 1 cm) headspace.
Cool, uncovered, then add lids and refrigerate up to several months or freeze up to a year. This was a double batch, which made 6 half pint jars (one jar not pictured.)
Ideas for serving
- Pound cake
- Angel food cake
- Spice cake
- Cream Scones
- Belgian waffles
- Bowl of fresh berries
There are so many delicious ways to enjoy your homemade Lemon Curd!
This is not an approved canning recipe. If you use sterilized jars, it refrigerates for several months or freezes up to a year. For a tested canning recipe, click Canned Lemon Curd.Print
Lemon Curd (or Lime), an Ankarsrum Mixer Recipe
If you are looking for a beautiful way to preserve extra lemons or limes, look no further than Lemon or Lime Curd. Sweet-tart, smooth, and creamy…if you haven’t tasted homemade lemon curd, you are in for a real treat! Lemon or Lime Curd refrigerates or freezes well and can also be used as a means of preserving extra egg yolks, with the whites reserved for Angel Food cake, French macarons, or extra-fluffy omelets.
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 40 minutes
- Yield: 3 half pint jars 1x
- Category: Dessert topping
- Method: stovetop
- Cuisine: American
- 3 lemons or 6 limes (Meyer lemons are wonderful)
- 1/2 cup butter, unsalted preferred
- Pinch of salt (if using unsalted butter)
- 4 egg yolks
- 1 whole egg
- 1 1/4 cups granulated sugar
- 1. Prepare a double boiler. Run 2 inches (5 cm) water into a saucepan and place a second pan or heat-proof bowl that fits in the saucepan nearby (not in the pan yet.) Set the heat on medium and bring the water to a simmer.
- Use a microplane zester to grate the fragrant colored portion of the peel onto a piece of parchment paper or a cutting board. Alternatively, use a vegetable peeler or sharp paring knife to remove the peel without the white pith, then mine finely with a chef’s knife. You need 1 1/2 tablespoons lemon zest or 1 tablespoon lime. Cut the lemons in half and squeeze the juice into a small bowl. Strain and ensure 1/2 cup (120 ml). Place the measured zest and juice into the pan or bowl serving as the top of your double boiler. Cut butter into slices. Drop butter into the bowl with the juice and zest; add a pinch of salt if using unsalted butter. Set aside.
- Prepare your Ankarsrum mixer. Remove the 8-liter stainless steel bowl and fit the drive shaft into the mixer base, notched side down. Place the smaller 3.7-quart plastic of metal bowl onto the drive shaft and rotate the bowl until it clicks into place. Snap the balloon whisks into the whisk drive housing, making sure that the ring gear is placed correctly. The beveled side of the gear fits into and faces the housing.
- Separate the eggs, placing the yolks and whole egg in the mixer bowl. It is best to separate the eggs one at a time, allowing the white to drop into a small bowl first, before adding it to the larger amount of egg whites. This will ensure that the whites are yolk-free in case you want to make an Angel Food cake or another recipe that requires whipped egg whites. Set mixer on low (12 o’clock), increasing to medium-high speed (5 to 6 o’clock.) Gradually add the sugar, continuing to beat until the eggs are pale, fluffy, and very thick, about 4 minutes. Do not walk away from the mixer – it can go quickly.
- Scrape the egg mixture into the double-boiler bowl and set the bowl on the saucepan of simmering water. Immediately begin whisking as it has. Cook and whisk almost constantly until the mixture has thickened and is steaming hot, about 165-170 F (74-77 C). This will take about 10 minutes for a single batch, 15 for a double batch. Be careful not to overcook the lemon curd. It is done when it coats a metal or wooden spoon heavily. Carefully remove the bowl from the double boiler using hotpads and set it on a hotpad.
- Let the curd cool 5 minutes, then pour through a fine mesh strainer into a heatproof bowl, pressing with a rubber spatula. Leave the zest behind in the strainer and discard. Pour the lemon curd into clean, dry half-pint jars leaving 1/2-inch (a generous centimeter) headspace. Let the jars of lemon curd cool at room temperature, uncovered. When cool, add lids and rings and label the jars.
- Serve lemon curd with pound cake, Angel food cake, spice cake, gingerbread, trifle, flan, or pavlova; use it to fill scones or crepes; serve over Belgian waffles for a special holiday breakfast or brunch; top a bowl of fresh berries with lemon curd in summer.
- If you have leftover juice, freeze it in an ice cube tray, then pop the cubes out and store in a labeled jar in the freezer for future recipes.
- Likewise, extra zest can be dried at room temp, ground to a powder in a blender, and added to a spice jar.
- You can make a double batch with the 3.7-liter bowl. If you would like to make a triple or larger batch, use the 8-liter stainless steel bowl. (Remember the printable recipe offers a multiplication button that automatically doubles or triples the ingredients for you.)
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