Print This Recipe

Print

Lemon Curd

Use to make Puff Pastry Eggs.

http://www.marthastewart.com/344706/lemon-curd
0
Rated
(0)
  • Yield Makes 2 cups

Ingredients

    • 8 large egg yolks
    • Finely grated zest of 2 lemons
    • 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
    • 1 cup sugar
    • 1/8 teaspoon salt
    • 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

Directions

  1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
  2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring, until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.