Lemon Curd Recipe
This recipe creates a delicious and versatile Lemon Curd for use in a variety of dessert dishes.
Equipment
- 1 Heavy-bottomed saucepan
Ingredients
- 200 Grams Granulated sugar (1 cup)
- 8 Large Egg yolks
- 4 Fluid ounces Lemon juice (fresh or bottled) (½ cup)
- 112 Grams Unsalted Butter, cold and cut into ½" cubes (8 Tablespoons / 4 ounces)
Instructions
- Combine the lemon juice, egg yolks and granulated sugar in a small saucepan.
- Heat over medium-low heat, stirring constantly.
- Continue to heat for 3 - 5 minutes until mixture thickens and begins to simmer (temperature will be approximately 180 ℉).
- Remove saucepan from the heat and stir in cold butter. Continue stirring until all the butter has melted.
- Optional if any lumps formed in curd: Strain curd through a sieve placed over a bowl to remove any lumps.
- Press plastic wrap over the top of the curd to prevent a skin from forming. Place in refrigerator until cooled completely.
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