Lemon Curd


1 cup sugar
3/4 cup fresh lemon juice
3 large eggs
3 large egg yolks
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

  1. Whisk the first 4 ingredients (sugar, lemon juice, eggs and egg yolks) in a medium metal bowl.

  2. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the bottom of the saucepan). Whisk constantly until thickened. An instant-read thermometer inserted into the mixture should register 160 F, about 10 minutes.

  3. Remove the bowl from the water. Add the butter; whisk until melted.(Can be made 3 days ahead. Keep chilled.)


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