Lemon Curd
Its curdy and lemony
Ingredients
- 4 large egg yolks
- â…” cup sugar
- 1 Tbsp lemon zest about 1 lemon
- â…“ cup 80ml fresh lemon juice (about 3 lemons)
- â…› tsp salt
- 6 Tbsp unsalted butter softened to room temperature
Instructions
- Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler.
- Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling.
- Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd.
- Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.)
- Once cool, the plastic wrap can be removed.
- Refrigerate the curd for up to about 10 days.