Lemon Curd

To store, refrigerate in an airtight container, up to 2 weeks

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    cup sugar

  • 1

    tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice

  • 8

    large egg yolks (egg whites reserved for another use)

  • 1/4

    teaspoon coarse salt

  • 1 1/4

    sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

Directions

1.In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. 2.Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil). 3.Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (To store, refrigerate in an airtight container, up to 2 weeks.)

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