Lemon curd

By Patricia_Scarpin

Ingredients

• 4 large egg yolks
• 1/2 cup + 2 tablespoons (125g) sugar
• 3 fl oz (93ml or about 2 1/2 large lemons) lemon juice, freshly squeezed
• 4 tablespoons (56g) unsalted butter, softened
• pinch of salt
• 2 teaspoons finely grated lemon zest

Details

Servings 1

Preparation

Step 1

In a heavy noncorrodible saucepan beat the yolks and sugar until well blended. Stir in the remaining ingredients except the lemon zest. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. The mixture will change from translucent to opaque and being to take on a yellow color on the back of wooden spoon. It must not be allowed to boil or it will curdle. Whenever steam appears, remove briefly from heat, stirring constantly to keep from boiling. When the curd has thickened, pour at once into a strainer. Press with the back of a spoon until only coarse residue remains; discard the residue. Stir in the lemon zest and cool – more sugar can be added to taste while the curd is still warm, but I did not think it was necessary.
Pour into an airtight container. The curd will continue to thicken while resting and chilling.