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Yield: about 2 Cups
|4 large||egg yolks|
|1/2 Cup||fresh lemon juice|
|6 T.||cold unsalted butter, cut into 6 pieces|
In a large heavy pot, whisk to-get her the egg, egg yolks, sugar and lemon juice until smooth.
Place the pot over medium heat and whisk frequently until the mixture is warm. Continue whisking frequently until the mixture thickens and turns buttery yellow, about seven to 10 minutes. Adjust the heat as needed to make sure the mixture does not simmer, but stays hot. When the mixture Coates the back of a spoon, it is done. Remove pot from heat and whisk in the butter one T. a time until each addition of butter is melted and incorporated. Whisk in the salt.
Transfer the lemon curd to a glass container. Place a piece of plastic wrap over the top and allow to cool. Seal the container and refrigerate up to ten days