Lemon Curd
Lemon Curd
from my kitchen addiction
about 2 cups
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3 - 4 lemons (enough to yield 1/2 cup juice)
1 cup granulated sugar
4 egg yolks
1/2 cup (1 stick) unsalted butter, cut into 6 pieces
Begin by zesting and juicing the lemons. A strainer works well to make sure you don’t have pulp and seeds in your lemon juice. You will need 1/2 cup of juice.
Bring a pot of water to a boil and then reduce to a simmer. In a mixing bowl that fits on top of the pot (without falling in or touching the water), whisk together the lemon juice, zest, sugar, and egg yolks. Place the mixing bowl over the pot of simmering water, and continue to whisk until the mixture thickens and coats the back of a wooden spoon (about 10 minutes).
Remove the mixing bowl from the heat. Gradually whisk in the butter, one piece at a time, until it has all been incorporated into the lemon curd. Transfer to a clean bowl or jar. Press a piece of plastic wrap down against the surface and refrigerate. The lemon curd will keep for about a week in the fridge.