Lemon Curd
Ingredients
-
½ - ¾
cup
freshly squeezed lemon juice
-
3-4
lemons
for the juice and the zest
-
1
cup
sugar
-
⅛
teaspoon
salt
-
½
cup
unsalted butter, at room temperature
-
3
large
eggs
-
5
large
egg yolks, at room temperature
Instructions
- Combine lemon juice and zest, sugar, salt, and butter in a medium saucepan over medium heat until the sugar dissolves and the butter melts.
- In a large mixing bowl, blend eggs and egg yolks.
- Temper the egg mixture by adding a little of the butter mixture to the eggs to avoid cooking them.
- Return the tempered egg mixture to the saucepan and cook over low heat, whisking constantly until thickened to a pudding-like consistency.
- Remove from heat and stir to stop cooking.
- Transfer the lemon curd to a bowl, cover with plastic wrap, and let cool for at least an hour.
Nutrition Facts (estimated)
Servings
32 - 35 tablespoons
Calories
68
Total fat
4g
Total carbohydrates
8g
Total protein
1g
Sodium
17mg
Cholesterol
53mg
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