- 15 mins
Ingredients
- 31/2 cup fresh lemon juice
- 3 Tbsp. unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
- 1/2 cup granulated sugar
- 1/4 tsp. pure vanilla extract
- 1/8 tsp. salt
Preparation
Step 1
In a 3 quart saucepan, combine lemon juice and butter over medium-high heat until just under a boil. In a medium bowl, whisk eggs and egg yold and then slowly whisk in the sugar until combined. Gradually whisk the hot lemon juice mixture into the sugar and egg mixture.
Return mixture to saucepan and set over medium heat. Cook, stirring constantly with a wooden spoon and scraping th bottom of the pan frequently, until the curd thickens and coats the spoon, 2 to 4 minutes. Draw your finger along the back of the spoon; when the curd is done, it should hold the trail.
remove from the heat and strain it through a fine sieve into a bowl. Whisk in the vanilla and salt. Cover with plastic wrap, pressing the plastic onto the surface of the curd, and chill for 1 to 2 hours before using. Curd can be made up to 5 days ahead; refrigerate in an airtight container.
The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.