I usually make at least a double batch and occasionally make lime or lemon\/lime, with a 1:1 sub. If you don’t like green flecks from the lime zest you can either use lime juice & lemon zest or use a really ripe lime (which will be yellow.) It freezes beautifully, I use half-pint mason jars. If you need to defrost a small amount quickly scrape it out with a spoon and then microwave for a few seconds.
\nSingle \tDouble\tQuadruple
\n3 oz\t6 oz\t12 oz\tunsalted butter, softened
\n1c\t2c\t4c\tsugar
\n2\t4\t8\teggs
\n2\t4\t8\tegg yolks
\n2\/3c\t1 1\/3c\t2 2\/3 c\tlemon juice
\n1 tsp\t2 tsp\t4 tsp\tgrated lemon zest <\/p>\n
Beat butter and sugar for 2 minutes. Slowly add eggs and yolks and
\ncontinue beating. Add lemon juice. Mixture may look curdled at this
\npoint. Transfer mixture to heavy saucepan. Cook over low heat till
\nbutter melts and it looks velvety. Increase heat to medium and cook,
\nstirring constantly, till mixture thickens (about 15 minutes or when
\nmixture reaches 170 degrees F). Do not boil. Remove from heat, stir in
\nlemon peel. Transfer to a bowl. Lay plastic wrap on the surface of the
\nlemon curd and chill. Covered tightly, this will keep in the
\nrefrigerator for about 1 week and in the freezer for several months.<\/p>\n","protected":false},"excerpt":{"rendered":"
I usually make at least a double batch and occasionally make lime or lemon\/lime, with a 1:1 sub. If you don’t like green flecks from the lime zest you can either use lime juice & lemon zest or use a really ripe lime (which will be yellow.) It freezes beautifully, I use half-pint mason jars. … <\/p>\n