Lemon Curd
Delight in the bright and zesty flavors of this creamy lemon curd. Made with simple ingredients like fresh lemon juice, sugar, and egg yolks, this luscious treat is perfect for spreading on toast, filling tarts, or even dolloping onto desserts. Get ready to indulge in a burst of citrusy goodness with every spoonful.
— Constant Cookbook
Ingredients
- 12 large egg yolks (8.1 oz / 228 g)
- 2 cups (14.3 oz / 400 g) sugar
- 1 cup (8.6 oz / 240 g) fresh lemon juice
- Grated zest of 4 lemons
- 1 cup (8 oz / 227 g) unsalted butter, cut into 1 tablespoon pieces, at room temperature
Instructions
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Do Ahead: Curd can be chilled up to 1 week.
Yield
Makes 3 3/4 cups (32 oz / 900 g)
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