Lemon Curd
This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
Lemon Curd
Ingredients
This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
Yield: makes about 4 cups
Ingredients
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1 1⁄3 cups sugar
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1⁄4 cup lemon zest
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8 egg yolks
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6 whole eggs
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1 1⁄2 cups fresh lemon juice
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8 tbsp. unsalted butter, cut into 1⁄2" pieces and chilled
Instructions
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Whisk together the sugar, lemon zest, egg yolks, and eggs in a 4-qt. saucepan. Whisk in the lemon juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken. Remove from heat; whisk in the butter 1 piece at a time until incorporated. Strain the curd through a sieve set over a large bowl; press plastic wrap onto surface. Chill before using.
- Whisk together the sugar, lemon zest, egg yolks, and eggs in a 4-qt. saucepan. Whisk in the lemon juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken. Remove from heat; whisk in the butter 1 piece at a time until incorporated. Strain the curd through a sieve set over a large bowl; press plastic wrap onto surface. Chill before using.
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