Name: Lemon Curd
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 375 ml (1 1/2 cups)
Ingredients: 3/4 cup (180 ml) sugar; 2 eggs; 2 egg yolks; Grated zest of 2 lemons; 1/2 cup (125 ml) freshly squeezed lemon juice; 1/4 cup (60 ml) cold unsalted butter, diced

Ingredients

3/4 cup (180 ml) sugar
2 eggs
2 egg yolks
Grated zest of 2 lemons
1/2 cup (125 ml) freshly squeezed lemon juice
1/4 cup (60 ml) cold unsalted butter, diced

Preparation

In a saucepan, off the heat, combine quickly the sugar, eggs, egg yolks, and lemon zest with a whisk until smooth. Stir in the lemon juice.
Cook over medium heat, stirring with a whisk, until the mixture thickens or until a candy thermometer reads 76 °C (170 °F), about 4 to 5 minutes. Remove from the heat and strain immediately.
Add the butter and stir until melted. Cover with plastic wrap directly on the curd. Let cool and refrigerate for about 3 hours or until completely chilled.

Note from Ricardo

For a thicker curd, stir in an additional 30 to 60 ml (2 tablespoons to ¼ cup) of butter.

Lemon Curd

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note