Lemon Curd
- Yield: 1 pint
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 2
- Cholesterol
- 122
- Sodium
- 6
Ingredients
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
5 egg yolks
1 cup sugar
Directions
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.