Lemon Curd

Yields approximately 3.5 Cups

Ingredients:

• 5 large eggs
• 1⁄2 c fresh lemon juice
• Zest of 3 lemons
• 1.5 c granulated sugar
• 1⁄8 t salt
• 1⁄2 c unsalted butter, room temperature
• 1 t vanilla

1. Crack eggs into bowl to make sure no shells get into your product. Place eggs, lemon juice, zest, sugar, and salt into the Vitamix container in the order listed and secure lid. Select Variable 1.
2. Start machine and slowly increase to its highest speed. Blend for 5 minutes. Reduce speed to Variable 3 and remove lid plug. Add butter through the lid plug opening and secure lid plug. Blend for 30 seconds.

With a very limited class period and a full roster, the Vitamix eliminated the continuous stirring and helped us create some fantastic additions that we couldn’t accomplish in just 30 minutes. Be creative and substitute other fruits to meet your craving for curd! A traditional stovetop recipe follows.

Stove Top Lemon Curd

Yields approximately 3 Cups.

Ingredients:

• Zest of 3 lemons
• 1.5 c granulated sugar
• 1⁄2 c unsalted butter, room temperature 5 large eggs
• 1⁄2 c fresh lemon juice
• 1⁄8 t salt

1. Zest lemons and put zest aside. Juice the zested lemons and reserve in the liquid measuring cup. Combine lemon zest and sugar along with butter in bowl of a mixer.
2. Cream zest, sugar, and butter. Add eggs, one at a time. Add lemon juice and salt.
3. Pour mixture into a 2-quart saucepan and cook over medium heat, stirring constantly. Don’t bring to a boil. The curd should thicken right before hitting 170 degrees. It will continue to thicken as it cools.

If you place plastic wrap on the surface of the curd, it will prevent a skin from forming. The curd will keep in the refrigerator for about a week. It can also be frozen for several months. Curd is a delicious, cake, pie and cookie filling as well as a wonderful topping for scones, pound cake, crepes and possibly, just a spoon!