Lemon Curd

Lemon curd is a smooth and creamy spread made from a combination of lemon juice, lemon zest, sugar, eggs, and butter. It is known for its vibrant yellow color, intense citrus flavor, and luxurious texture. It is a perfect, versatile recipe to have onhand.

This here is what I’m calling a precipe — which is something you need to make, to make something else (i.e. pie crust, tempered chocolate, etc). So whenever I make something that includes a precipe, you can harken back to this, instead of remaking this again and again.

Ingredients

·       6 large egg yolks

·       1/2 cup (120ml) fresh lemon juice (approx. 3 lemons)

·       3/4 cup (150g) granulated sugar

·       1/8 teaspoon salt

·       2 Tbl lemon zest

·       1/2 cup (113g) unsalted butter, cubed

Instructions

Combine eggs, sugar, lemon juice, salt, and zest in a double-boiler. Whisk until thickened and coats the back of a spoon (nappe). You can also use thermometer to see if curd is at 160F.

Take off the heat and whisk in butter until it is completely melted in the curd.

Pour through a strainer into a heat-proof bowl.

Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.