Lemon Curd

Lemon Curd

• • 4 egg yolks

  • 3/4 cup granulated sugar

  • 1/2 cup fresh lemon juice

  • zest of 4 small lemons

  • 1/2 cup unsalted butter, cold

Notes:

* To make lemon curd, you'll need to cook it gently by using a double boiler, which is easy to create by placing a heat proof bowl over a saucepan of simmering water. The bottom of the bowl should not be touching the water.

* The cooled lemon curd will be the consistency of warm pudding, but will not be as thick and jellied as storebought lemon curd. For a much thicker consistency, you can add a tablespoon of cornstarch before cooking, if you like.

* Homemade lemon curd is best eaten within about two weeks.

Fill your saucepan with a few inches of water and bring to a simmer. Meanwhile, in your heat proof bowl, whisk together the egg yolks, sugar, lemon juice and lemon zest until smooth. Set the bowl over the saucepan. Use a spatula to stir the lemon curd constantly as it cooks until it thickens enough to leave tracks on the side of the bowl and coats the spatula.

Remove from the heat and stir in the cold butter, a few tablespoons at a time, until fully melted into the curd. If you prefer, you can push the lemon curd through a mesh strainer to remove the zest, or you can leave it in. Pour the curd into a glass jar and keep refrigerated.

Yields about 2 cups

Recipe from Curly Girl Kitchen