Lemon Curd

Lemon Curd

from preppykitchen.com

Ingredients

  • 1 cup granulated sugar ((200g))
  • 2 tbsp lemon zest (zest of two lemons)
  • 6 egg yolks
  • 1/2 cup lemon juice (minus one tablespoon, (100mL))
  • 1/2 cup butter (unsalted, cold)

Directions

  1. 1

    Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!

  2. 2

    Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.

  3. 3

    Juice the lemons until you have about half a cup of lemon juice. Don't forget to strain out the seeds.

  4. 4

    Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.

  5. 5

    Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

  6. 6

    Remove pot from heat, then add the cold, cubed butter and mix until melted.

  7. 7

    This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.

  8. 8

    Transfer the curd to a sealable container or bowl. If string in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.