Lemon Curd David Lebovitz

By pknaub

Makes 1 cup (240 g)

Here, I use a slightly dare-devil method for making curd by heating everything together over direct heat. If you’re feeling unsure, instead of increasing the heat in step #4, keep the heat very low, or cook the curd in a double-boiler; a bowl nested over a saucepan of simmering water.

Ingredients

• 1/2 cup (125 ml) freshly-squeezed lemon juice
• 1/3 cup (65 g) sugar (or 1/2 cup, 100 g, if using regular lemons)
• 2 large egg yolks
• 2 large eggs
• pinch of salt
• 6 tablespoons (85 g) unsalted butter, cubed

Preparation

Step 1

1. Place a mesh strainer over a bowl, and set aside.

2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

4. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.

Serving: Lemon curd is wonderful spread on toast or crumpets. It can also be used as a cake filling and you can make a tangy lemon cream to serve alongside gingerbread by folding in an equal amount of whipped cream.