Lemon Curd for Lemon, Blackberry, and Meringue Parfait
Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, April 2003
- 6 large egg yolks
- 3/4 cup sugar
- 1 tablespoon finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup (1 stick) unsalted butter, cut into pieces
Combine yolks, sugar, and lemon zest and juice in a medium heavy-bottom saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.
Pass mixture through a fine sieve into a medium bowl. Add butter, one piece at a time, stirring after each until butter is melted and combined.
Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until firm and thoroughly chilled, at least 1 hour.