The Best Lemon Curd

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 3/4 cup Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Salt
  • 3/4 cup Sugar

• Dairy

  • 1/2 stick 4 tablespoons butter

Found on thefoodcharlatan.com

Ingredients

• 1+ tablespoons lemon zest, optional*
• 3/4 cup fresh lemon juice (3-4 large lemons)
• 3/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs + 4 large egg yolks
• 4 tablespoons butter (1/2 stick), chopped**

Directions

• In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
• Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.
• When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. I usually pour in about half, but you can do more or less. This is called tempering the eggs.
• Return the pot to the stove and add the rest of the eggs while stirring. If you dont stir you may curdle your eggs.
• Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
• Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.
• Stir the chopped butter into the lemon curd until its completely melted. This is a good time for a large spoonful of hot lemon curd.
• Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
• Refrigerate until cold, about 2-4 hours. It will thicken up some as it cools.
• Transfer to a tupperware. Keeps for 1-2 weeks.

Nutrition