Lemon Curd
- Yield: 1 2/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 191
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 0
- Sugar
- 25
- Protein
- 3
- Cholesterol
- 140
- Sodium
- 49
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
Ingredients
1 cup sugar
1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
Pinch of salt
3 large eggs plus 3 egg yolks
4 tablespoons cold unsalted butter, cut into small pieces
Directions
- Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.