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Matt Lewis's Lemon Curd

This delicious recipe is courtesy of Matt Lewis.

  • yield: Makes enough for eight 4-inch tarts

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Ingredients

  • 3/4 cup freshly squeezed lemon juice (from about 5 lemons)
  • Zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter

Directions

  1. Step 1

    Place lemon juice and zest in a small bowl to soften zest, about 10 minutes.

  2. Step 2

    Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg yolks, and sugar until well combined. Add lemon juice and zest and continue whisking until just combined.

  3. Step 3

    Set bowl over (but not touching) simmering water. Continuously stir mixture with a heatproof spatula until mixture has thickened to a pudding-like texture, about 10 minutes.

  4. Step 4

    Remove bowl from heat and whisk in butter until melted. Strain mixture through a fine sieve into a large bowl. Cover lemon curd with a sheet of plastic wrap, pressing plastic wrap onto the surface of the lemon curd to prevent a skin from forming.

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