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Lemon Curd

Lemon Curd

Everyday Food, September 2009 http://www.marthastewart.com/340640/lemon-curd
3.69697
Rated
73.9394100(39)39
  • Prep Time 20 minutes
  • Total Time 20 minutes, plus cooling
  • Yield Makes 2 cups

Ingredients

    • 1 cup sugar
    • 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
    • 8 large egg yolks (egg whites reserved for another use)
    • 1/4 teaspoon coarse salt
    • 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

Directions

  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  2. 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. 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.

Cook's Note

To store, refrigerate in an airtight container, up to 2 weeks.

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