Lemon Curd

Ingredients

1⁄2 cup lemon juice (3 lemons)
3⁄4 cup (5-1⁄4 ounces) sugar
Pinch salt
2 large eggs plus 3 large yolks
4 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled

Instructions

Heat lemon juice, sugar, and salt in medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 1 minute.
Whisk eggs and egg yolks together in large bowl, then slowly whisk in hot lemon mixture to temper. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture is thickened and registers 170 degrees, 3 to 5 minutes.
Off heat, stir in butter until melted and incorporated. Strain through fine-mesh strainer into medium bowl and press plastic wrap directly on surface. Refrigerate curd until it is firm and spreadable, about 1-1⁄2 hours. (Curd can be refrigerated, with plastic wrap pressed directly on surface, for up to 3 days.)

Lemon Curd

Ingredients

Instructions

Tags

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