LEMON CURD
Instructions:
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
- Add enough water to a medium saucepan to come about 1−inch up the side.
- Bring to a simmer over medium−high heat.
- Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
- Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
- Add juice and zest to egg mixture and whisk smooth.
- Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
- Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
- Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
- Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd.
- Refrigerate for up to 2 weeks.
- Yield: 1 pint