Improved Lemon Curd
Author: Adapted from David Lebovitz
- ½ cup (125 ml) freshly-squeezed lemon juice
- ⅓ cup (65 g) sugar (or ½ cup, 100 g, if using regular lemons)
- 2 large egg yolks
- 2 large eggs
- pinch of salt
- 6 tablespoons (85 g) unsalted butter, cubed
- Zest of the lemons
- Mise en place ~ Gather ingredients
- Set up a strainer over a bowl.
- You need a bowl of ice water.
- You need a sterilized jar with a lid; set aside.
- Whisk together the lemon juice, sugar, egg yolks, eggs, and salt; pour into a pan.
- Add butter cubes; set the pan over low heat, whisk constantly until the butter melts.
- Increase the heat slightly; stir constantly, until the mixture thickens.
- It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
- Immediately strain the curd into a bowl; place the bowl into the ice bath to cool.
- When cool, fill the sterilized jar; store lemon curd in the refrigerator.
- It will keep for up to one week.
Please strain your lemon curd to avoid any overcooked egg
Recipe by Make Mine Lemon at https://www.makeminelemon.com/improved-lemon-curd/
3.2.1275