Lemon Curd
Ingredients
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4 large egg yolks
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1/2 cup + 1 tbsp. sugar
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1/2 cup lemon juice, freshly squeezed
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3 tablespoons unsalted butter, softened
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pinch salt
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1 lemons finely grated zest
Method
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Beat the yolks and sugar until well blended in a non-reactive saucepan. Stir in the remaining ingredients except the lemon zest.
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Cook over medium low heat, stirring constantly, until thickened. It will thickly coat a wooden spoon but will remain liquid enough to pour when done. As is cooks, the mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. Do not allow to boil.
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After the curd has thickened, pour at once into another container passing through a strainer. Press all except the course ending material through with the back of a spoon. Discard the residue. Stir in the lemon zest and cool. Pour into an airtight container. The curd will continue to thicken while chilling.
Notes
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Description:
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"Perfect for filling cakes, mixing with whipped cream and filling
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pies.....delicious."
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Yield:
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"1 cup"
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SERVINGS: 4
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SOURCE: Apple Charlotte
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