Lemon Curd
Source: You know, the internet; Yield: about 1-1/3 cups
Ingredients
- 120 g (1/2 cup, about 3 lemons) fresh lemon juice
- 100 g (1 cup) white sugar
- 75 g (3 oz, 6 Tbs) unsalted butter, cubed
- 3 egg yolks*
- 1 tablespoon grated lemon zest
- 1/4 tsp salt
Directions
- Combine all ingredients in a medium saucepan and combine (make sure the eggs are broken up). Warm over medium-low heat.
- Cook, stirring constantly, until mixture thickens enough to hold marks from the whisk, about 5-6 minutes. Remove from heat.
- Optional: Pass mixture through a strainer to sieve out zest, if desired. Definitely do this step if you have accidentally curdled some of the eggs because nobody likes scrambled egg curd.
- Transfer mixture to a heatproof bowl and cover surface with plastic wrap to prevent a skin from forming as it cools. Once it cooled (you don’t have to cool completely, just not hot enough to melt stuff in the fridge), transfer to a container and store in the refrigerator.
Notes
- You can use just the yolks if you want a slightly richer curd, also if you want the whites for something else.
- 5/30/24 Made with whole eggs and they took a really long time to cook (like, 25 min). Also, still got some scrambled whites, despite controlling temp closely and stirring incessantly.
- Someone suggested putting in a pinch of turmeric to make the yellow color pop, will have to try and report back.