Matt Lewis's Lemon Curd
This delicious recipe is courtesy of Matt Lewis.
- Yield: Makes enough for eight 4-inch tarts
- 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
Place lemon juice and zest in a small bowl to soften zest, about 10 minutes.
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.
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.
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.