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4
out of 5
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Boo's recipe review,
May 25, 2008
By booboo1410
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"I made about 12 batches of this recipe all in one day together with my friend and my mom. Now the recipe is easy and has good flavor, just want to give tips/pointers of what we learned.
Getting the double boiler temperature seemed to be the most difficult thing (and it isn't really difficult, just the hardest thing of the recipe). We found that it should have a slight boil when you add the first three ingredients into the pot-not a heavy rolling boil. When you add these, the water cools and is not longer boiling, this is okay.
Mix the first three ingredients until the sugar is dissolved - this only takes a minute or two.
Add the butter and let that dissolve before adding the eggs.
Now, the last thing are the eggs. We found it was best to whisk those well before adding instead of "lightly" as the recipe says. We also whisked them in the pot for a minute or two and then continued with the wooden spoon. The whisk does lift some of the zest, which you just shake off back into the pot. If you don't whisk the eggs, the egg whites begin to harden and separate from the mixture. Since you aren't going for hard boiled eggs, we found that whisking prevented most of that from happening.
At about that 4-6 minute mark, the water begins to boil back up and the mixture thickens nicely. You will feel it thicken as you stir.
We used a canning funnel to pour the curd into 1/2 pint jars. We let them cool for about 15 minutes and then added the lids. We also put an expiration date on the label because we were making gifts, that way they know to use right away!
Hope this helps you. :)"
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55 of 55 people found this review helpful.
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