Lemon Curd

By stancec44

From Brave Tart

Ingredients

• 8 ounces lemon juice
• 8 ounces egg yolk (from about 7-10 eggs)
• 8 ounces sugar
• 1 1/2 Tbsp lemon zest
• a hearty pinch of kosher salt

Preparation

Step 1

In a medium pot bring the juice to a simmer.

Meanwhile, whisk together the yolks and sugar in a bowl. When the lemon juice is hot, temper it slowly into the yolks. Transfer the yolk/sugar/juice mixture back to the pot and cook on medium low heat, stirring constantly with a heat resistant spatula, until the mixture thickens considerably.

Strain this mixture into the bowl of a stand mixer, discarding any bits that remain, and add in the zest and salt. Use a paddle attachment to stir the mixture continuously until it has cooled.

Pour the cooled curd into jars, or directly into fully baked tart shells.

Can refrigerate until ready to consume.