Lemon Curd

Lemon Curd
  • 6 egg yolks
  • 1 cup granulated sugar
  • 1/3 cup freshly squeezed lemon juice (about 4-5 small lemons)
  • 2 tablespoons freshly grated lemon zest
  • 1/2 cup cold, unsalted butter, cut into 8 pieces

Getting ready:  assemble a double boiler by placing a heat-proof metal bowl on top of a saucepan that's filled with about 2 inches of water.  The bottom of the bowl should not touch the surface of the water.  Set the saucepan on the stove and bring the water to a gentle simmer over medium/medium-low heat.

In the bowl, whisk together the egg yolks and sugar until smooth, about 1-2 minutes.  Whisk in the lemon juice and zest.

Place the bowl on the saucepan over the simmering water.  Stirring constantly with a rubber spatula or whisk, cook the lemon curd for about 7-10 minutes, until thick enough to coat a spoon (the lemon curd will be the consistency of warm pudding).

Remove from the heat and whisk in the cold butter, one piece at a time, until melted and smooth.  Pour the lemon curd through a mesh strainer to remove the zest, then spoon into a glass jar and refrigerate until ready to use.

Yields about 2 cups

Recipe from Curly Girl Kitchen

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