Lemon Curd

Lemon Curd
Lemon Curd

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    cup Bakers Sugar

  • 1

    tbsp. Lemon Zest

  • 8

    Egg Yolk

  • 1/4

    tsp. Kosher Salt

  • 10

    tbsp. Unsalted Butter, cut into 1/2" pieces

Directions

Serving Size: 8 Yield: 2 cups 1. Whisk Liquids: In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. 2. Add Butter: 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. Finish: 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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