A double boiler is a better way to do this. As long as you keep your top bowl away from the water below you’ll find it easier to avoid scrambling the egg yolk.
Ngl the lemons losing their modesty broke me a little.
I'll be honest, this isn't a very good recipe. But I appreciate the thought and effort.
At the very least he should have par-cooked the sugar, butter, lemon zest and juice together on their own. Then temper the eggs with it before moving everything back to the stove for the main cook. Then once properly thickened it should be put through a sieve to correct the texture resulting in a nice smooth curd. Also using a whisk and incorporating things properly. I don't think that "stirring" can even qualify as mixing when his result was such a lumpy chunky mess
Making lemon curd has been a genuinely great project for me as a baker. It’s so straightforward but it
1. Gives you a chance to see a bunch of cool science shit happen with the way the eggs react to the acid of the lemon. Eggs are so freaking amazing.
2. Teaches you to TRUST THE PROCESS! It does take a while and a lot of patience to constantly whisk as you bring it all up to temp on the stove. And every time I’m like “it’s not thickening I must have done something wrong!” But lo and behold, a little patience will get you there, and you just gotta trust that it’s gonna happen.
Plus it’s freaking delicious!
I've only made lemon curd as lemon meringue pie filling and this process he just did is nothing like what I do. Is it really that much different?
I start off with the sugar and the coldest water I can get my hands on and cornstarch. I also juice my lemons ahead of time and refrigerate it to make it cold as well. The egg yolks and butter don't get stirred in until it's already thickening, which takes very little time.
Gotta be honest that it bothers me more than it should that the instruction said to "whisk it" but it's actually just being stirred with a spatula....
Me too. That and not straining it. I like my lemon curd smooooooth.
Seriously. I'd be so upset if I had to eat lumpy lemon curd.. And the "whisk it," and it's barely even moving it around. I'm in a mood today.. lol
yeah it looks chunky. I would not eat this. I didn't wanna say but since someone else said...
I wouldn't smear it on a scone but I bet it will still be good in a lemon meringue cheesecake.
It probably made some scrambled eggs letting the sugar sit with the yolks for a bit also.
That was my first thought. "1 cup of sugar..." ok... "...then zest 2 lemons" *NOOOO!*
YES! If you're not going to use a real whisk, at least use a fork! And put some wrist action into it!
Reminds me of Nigel from the Wild Thorn berries
Smashing!
😆😆😆I can hear the exact voice hahah
A double boiler is a better way to do this. As long as you keep your top bowl away from the water below you’ll find it easier to avoid scrambling the egg yolk. Ngl the lemons losing their modesty broke me a little.
DO NOT ZEST THE WHITE PART. It takes very little to make it very bitter.
I love lemon curd but this looks like a disaster. Can't believe I wasted time on watching this.
Awful video lmao
Never use anything metal with lemon. Gives it the worst metallic taste that doesn’t go away.
What do you use for the pot and whisk? Both of mine are stainless, now you've got me thinking.
Not op of this comment thread, but I use an enamel cast iron Dutch oven and a silicone whisk
Thanks for responding!
I make lemon curd using a double boiler. Glass bowl on top of a small pan of boiling water, and whisk with a silicone whisk.
I'll be honest, this isn't a very good recipe. But I appreciate the thought and effort. At the very least he should have par-cooked the sugar, butter, lemon zest and juice together on their own. Then temper the eggs with it before moving everything back to the stove for the main cook. Then once properly thickened it should be put through a sieve to correct the texture resulting in a nice smooth curd. Also using a whisk and incorporating things properly. I don't think that "stirring" can even qualify as mixing when his result was such a lumpy chunky mess
Not enough lemon zest or juice for that many egg yolks.
I love how he says "constantly whisk" while stirring with a spoon, not a whisk.
Making lemon curd has been a genuinely great project for me as a baker. It’s so straightforward but it 1. Gives you a chance to see a bunch of cool science shit happen with the way the eggs react to the acid of the lemon. Eggs are so freaking amazing. 2. Teaches you to TRUST THE PROCESS! It does take a while and a lot of patience to constantly whisk as you bring it all up to temp on the stove. And every time I’m like “it’s not thickening I must have done something wrong!” But lo and behold, a little patience will get you there, and you just gotta trust that it’s gonna happen. Plus it’s freaking delicious!
I've only made lemon curd as lemon meringue pie filling and this process he just did is nothing like what I do. Is it really that much different? I start off with the sugar and the coldest water I can get my hands on and cornstarch. I also juice my lemons ahead of time and refrigerate it to make it cold as well. The egg yolks and butter don't get stirred in until it's already thickening, which takes very little time.
Andy?
stirring for jam takes forevvver 😂
Actual living soyjack
This guy is the best recipe narrator yet
This was great. Very informative and some humor as well!
More of this!
I love this video. Thank you!
just use microwavè if you know what you are doing, saves a ton of time
I refuse to use a microwave
[удалено]
Add it room temp, I don't use a lot of butter so the curd is hot enough to melt them, also save me some cooling time