Lemon Curd
Lemon Curd for lemon bars, macarons, etc.
Nutrition Facts
32
40.79
23.76
2.63g
4.04%
1.51g
7.56%
31.88mg
10.63%
9.6mg
0.4%
2.68mg
0.08%
4.13g
1.38%
0.02g
0.08%
4.04g
0.34g
0.68%
2.38%
0.41%
0.28%
0.38%
0.25%
0.03%
Ingredients
- 4 Egg Yolks
- 2/3 c Sugar
- 1 tbsp Lemon Zest
- 1/3 c Lemon Juice
- 1/8 tsp Salt
- 6 tbsp Unsalted Butter, at room temperature
In a double boiler, heat egg yolks, granulated sugar, lemon zest, lemon juice, and salt. Using a silicone whisk or spoon, stir until completely blended, then continue to stir as the curd cooks. Constant stirring prevents the egg yolks from curdling. Stir and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn?t thickening, turn up the heat and constantly stir.
Remove the pan from heat. Slice the butter into six pieces and add to the pan, stirring to melt the butter. Cool in the fridge.
Curd is good refrigerated for ten days.
Remove the pan from heat. Slice the butter into six pieces and add to the pan, stirring to melt the butter. Cool in the fridge.
Curd is good refrigerated for ten days.