Lemon Curd

By YogiRenee

Ingredients

• Makes 2 cups or enough for 48 sandwiches.
• 8 large egg yolks
• 1 cup sugar
• Finely grated zest of 2 lemons
• 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (from 3 lemons)
• 1/8 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, cold, cut into pieces

Details

Adapted from marthastewartweddings.com

Preparation

Step 1

Directions
Whisk yolks, sugar, lemon zest, and lemon juice in a heatproof bowl set over a pan of simmering water. Continue whisking over medium-high heat until thick enough to coat the back of a spoon and an instant-read thermometer registers 160 degrees, 8 to 10 minutes.
Remove from heat. Add salt and the butter, one piece at a time, mixing until smooth. Strain through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate at least 1 hour or up to 1 day.
First published

Copyright 2010 Martha Stewart Living O