Lemon Curd

By LoriCaputo

Ingredients

• ¾ cup strained lemon juice
• 6 tbs. butter
• ¾ cup sugar
• 6 egg yolks

Preparation

Step 1

Combine the juice, butter and sugar in a heavy pan. Bring to a simmer over low heat, stirring.

Whisk the yolks in a bowl and whisk in ¼ cup of the hot lemon mixture. Return the lemon mixture to a simmer and whisk in the tempered yolk mixture. Continue whisking for 3 – 4 minutes, until the lemon curd has thickened and shows a slight simmer around the edges, do not allow mixture to boil.

Pour the curd into a bowl, and wrap with plastic wrap. Chill until very cold and very thick.

Lime Curd-substitute lime juice for lemon juice

Orange Curd-substitute 1/3 cup orange juice and ½ cup lemon juice for the lemon juice

Spoon the lemon curd gently or it might liquefy. You can add some of the lemon curd to whippd cream and use it as a lemon cream filling.