Скачать с ютуб Lemon Curd в хорошем качестве

Lemon Curd

Lemon curd is like sunshine in a jar - but don't stop at using it to top toast (delicious as that is). Use lemon curd to fill an elegant tart (finished with fruit or whipped cream    • 5-Minute Stabilized Whipped Cream  ), top a cheesecake (or batch of mini cheesecakes    • Miniature Cheesecakes  ), or swirl it into fresh vanilla ice cream    • Homemade Vanilla Ice Cream  . This recipe is easy, too - no double boiler or straining for potential bits of egg at the end. It's a great way to use up egg yolks if you've recently made something that called for egg whites, but you can definitely use whole eggs if you'd like. Ingredients: 1 stick/ 4 oz/ 113 g butter, softened 1 cup/ 200 g granulated sugar 3 large, or 4 small, lemons* 5 egg yolks** Place butter in a large bowl and sugar in a smaller bowl. Grate lemon zest into the bowl of sugar, then rub the zest into the sugar with your fingertips to release the lemon flavor. Juice lemons; you should have 1/3 to 1/2 a cup of juice (add a bit of water if needed). With a hand or stand mixer, beat butter for about 30 seconds. Add sugar and zest; beat on medium for another minute, until mixture becomes a bit lighter and fluffier in texture. Add egg yolks one at a time, mixing briefly after each. Add lemon juice and mix to combine. (The mixture will take on a curdled texture, but don't worry!) Transfer mixture to a small saucepan and cook over low or medium-low heat, keeping it from boiling and whisking or stirring continuously for 8-12 minutes. The mixture will initially take on a thinner texture as the butter melts, then thicken as it continues to cook. The lemon curd is done when it coats the back of a spoon and/or reaches 170 degrees F. Pour lemon curd into a bowl or jars. When it has cooled slightly, place parchment, wax paper, or plastic wrap on the surface of the lemon curd to prevent a skin from forming. Refrigerate to cool completely. *Or use 4 limes, or a combination of lemons and limes. **If you don't want to have 5 egg whites leftover, use 2 whole eggs, or 2 whole eggs plus 1 yolk. Yield: 2 cups Storage: 2 weeks in refrigerator; a few months stirred into ice cream or frozen yogurt #lemoncurd #lemonrecipe #eggyolk