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Lemon Curd
Nb persons: 0
Yield: 1 pint
Preparation time:
Total time: 20 min
Source: Alton Brown
| 5 | egg yolks |
| 1 cup | sugar |
| 4 | lemons, zested and juiced |
| 1 stick | butter, cut into pats and chilled |
Directions
1. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
2. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
3. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
4. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
5. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
6. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
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