Lemon Curd

By ctaubenheim

Ingredients

• 2 cups sugar
• 1 cup fresh lemon juice (about 6 lemons)
• 4 large eggs plus large yolks, beaten
• 1/4 cup finely grated lemon peel (about 3 lemons)
• 1 1/2 sticks (6oz) unsalted butter, cut into pieces

Preparation

Step 1

Set a fine mesh strainer over a medium heatproof bowl next to the stove. IN a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium low heat, stirring constantly, for 5 minutes. Lower the heat and simmer, stirring, until the mixture thickens and registers 160 on an instant read thermometer, about 5 minutes. Strain the mixture into the prepared bowl, then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 month.