Lemon Curd
Ingredients
The curd
-
4
large
egg yolks
-
⅔
cup
granulated sugar
-
1
Tablespoon
lemon zest
-
⅓
cup
fresh lemon juice
-
⅛
teaspoon
salt
The butter
-
6
Tablespoons
unsalted butter
Instructions
- Prepare a double boiler with water and bring it to a simmer.
- Combine egg yolks, sugar, lemon zest, lemon juice, and salt in the top pot of the double boiler.
- Whisk the mixture continuously for about 10 minutes until it thickens.
- Remove from heat and whisk in the butter until melted and fully incorporated.
- Transfer the curd to a jar or bowl and cover with plastic wrap to prevent a skin from forming.
- Refrigerate the curd for up to 10 days.
Nutrition Facts (estimated)
Servings
1 – 1.5 cups
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
50mg
Cholesterol
200mg
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