Description
This silky smooth lemon curd is rich and sweet and perfectly lemony.
Ingredients
Units
Scale
- 1 cup granulated sugar
- zest from 3 lemons
- 6 large egg yolks
- 2/3 cup fresh lemon juice (from 2-3 lemons)
- 8 TB unsalted butter, cold and cubed
Instructions
- Add the sugar and lemon zest to a heavy bottomed saucepan. Use your fingers to work the zest into the sugar for at least 30 seconds. The heat and friction will pull more lemon flavor from the zest.
- Make a small well in the center of the lemon sugar and add the egg yolks to the well. Whisk well until all the sugar has been combined and then add the lemon juice. Whisk again until smooth.
- Cook over medium low heat for about 10 minutes, stirring constantly to prevent the eggs from curdling. The lemon curd is done when it has thickened considerably, begins to bubble and coats the back of a spoon.
- Remove from the heat and immediately pass the curd through a fine mesh sieve and into a heatproof bowl. Whisk in the cold butter until it has melted and blended into the curd.
- Cover and refrigerate until chilled before using. Lemon curd will keep in the fridge for one month.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 4.3 g
- Sodium: 2.4 mg
- Fat: 3.3 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 4.6 g
- Fiber: 0.1 g
- Protein: 0.7 g
- Cholesterol: 51.8 mg