Lemon Curd
Credit: Natasha Milne
Delicious combined with whipped cream for the Raspberry Tart with Lemon Curd Whipped Cream, this lemon curd is also wonderful added to buttercream frostings or slathered between cake layers.
2 egg yolks
1 whole egg
6 tbsp. sugar
1⁄3 cup fresh lemon juice
1⁄2 tsp. finely grated lemon zest
5 tbsp. cold butter, cut into pieces
1. Whisk together egg yolks, whole egg, sugar, lemon juice, and lemon zest in a medium mixing bowl until well combined.
2. Set bowl over a medium pot of simmering water over medium-low heat and cook, whisking constantly, until thick, 8–10 minutes.
3. Whisk in butter, a few pieces at a time, until completely incorporated. Transfer to a clean bowl, cover surface with plastic to prevent skin from forming, and set aside to let cool. Refrigerate for up to 2 weeks.
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