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Recipe courtesy of Peter Kump's New York Cooking School

Show: Cooking Live

Episode: Four Ingredient Meals

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Total:: 30 min
Prep:: 30 min

Ingredients

3 to 4 large lemons
6 ounces sugar
4 ounces unsalted butter
8 egg yolks

Directions

Grate the zest finely from the lemons, then squeeze and strain 6 ounces of juice. Combine the juice, zest, sugar, and butter in a saucepan and bring to a boil over medium heat. Whisk the yolks in a bowl until liquid. Strain out the zest and beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat. Whisk the yolk mixture into the boiling liquid and continue whisking until it thickens slightly, about 2 minutes. Do not allow the lemon curd to boil or it will scramble, although it may come to a slight simmer at the edge of the pan. Pour the lemon curd into a clean container, press plastic wrap against the surface and chill.

My Private Notes

Name: Lemon Curd
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Cuisine: european
Ingredients: 3 to 4 large lemons; 6 ounces sugar; 4 ounces unsalted butter; 8 egg yolks