Lemon CurdPrep: 10 min Cook: 5 min Servings: 1by Now We're Cooking!34 recipes>
When made correctly, lemon curd - despite its rather unfortunate sounding name - is a creamy smooth explosion of tangy wow-ness for the palate. I tried this recipe for the first time to accompany some pound cake as a nice summery sweet with morning coffee. All I can say is Wow!!! Quick note - as I whisked in the ingredients, as I do with almost all recipes and ingredients, I incorporated each one individually as I went along and not all together at once. I don't know if it makes any actual difference, but I can't complain about the results.
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 1/2 cup fresh lemon juice (juice of about 6 smallish lemons)
- 3 tablespoons finely grated lemon zest
- Pinch of salt
- 6 large egg yolks
- Melt butter in heavy medium saucepan over low heat to medium low heat; don't burn
- Remove pan from heat and whisk in sugar, lemon juice, zest, salt. Whisk in egg yolks until smooth
- Return the mixture to low heat, whisking constantly, and making sure that any sugar than may have settled to bottom of saucepan is incorporated fully
- Continue until mixture thickens, approx. 3-5 mins. Mixture should leave a path on the back of wooden spoon, but should not be allowed to boil.
- Once thickened, immediately put mixture through a strainer into a small bowl or other container. Let cool to room temperature. Cover and refrigerate until ready to serve. Will keep for about a month in the fridge, but seriously, you will be lucky if it isn't devoured by the end of the day.
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