Homemade Lemon Curd

• Vegetarian
• Gluten free

• Produce

  • 3 Lemons, zest of

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1/8 tsp Salt

• Dairy

  • 8 at room temperature and cut into pieces 8 tablespoons unsalted butter, unsalted

Found on freshaprilflours.com

Description

Ingredients

• 4 large egg yolks
• ¾ cup granulated sugar
• Zest of 3 lemons
• ½ cup fresh lemon juice*
• ⅛ teaspoon salt
• 8 Tablespoons unsalted butter, at room temperature and cut into 8 pieces**

Directions

• Fill the bottom pot of a double boiler with 3-4 of water and turn heat to high. Bring the water to a boil, then reduce to a simmer. You may also use a pot with a heatproof bowl on top instead of a double boiler. Prepare the water the same.
• Combine egg yolks, sugar, lemon zest, lemon juice, and salt in the top pot of the double boiler. Use a whisk to continuously whisk the mixture as it cooks. It is important to keep the mixture moving so the eggs dont cook or curdle. Continue whisking the mixture until it becomes thick, approximately 10 minutes.
• Remove double boiler or top bowl from heat and whisk in butter pieces 2 at a time, adding the next pieces after previous pieces have mostly melted. When all of the butter has melted, place a piece of plastic wrap directly on top of lemon curd, making sure the plastic wrap is touching the surface of the curd. Allow to cool in the refrigerator (curd will thicken as it cools). Remove plastic wrap when you are ready to use it. Leftover lemon curd stays fresh in the refrigerator, covered tightly, up to 10 days or in the freezer, up to 3 months. Thaw in the refrigerator overnight.