Lemon curd
Makes about 1 1/2 cups A curd is a fruit juice-based custard. Though lemon is popular, you can replace the lemon juice in this recipe for lime juice, clementine juice, or any other slightly tart fruit juice.

Ingredients

6 large egg yolks 3/4 cup sugar (divided use) 3/4 cup (1 1/2 sticks) unsalted butter,…

CIA FOODIES


Lemon Curd

Makes about 1 1/2 cups A curd is a fruit juice-based custard. Though lemon is popular, you can replace the lemon juice in this recipe for lime juice, clementine juice, or any other slightly tart fruit juice.

Ingredients

  • 6 large egg yolks
  • 3/4 cup sugar (divided use)
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced (divided use)
  • 3/4 cup freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest

Directions

  1. Prepare an ice bath. Blend the egg yolks with 1/4 cup of the sugar and set aside.
  2. Combine 1/2 cup of the butter, the remaining 1/2 cup sugar, the lemon juice, and lemon zest in a heavy nonreactive saucepan and bring to a boil over medium heat, stirring constantly. Temper the egg yolks by gradually adding about one-third of the hot butter mixture, whisking constantly. 3. Add the remaining hot butter mixture and return the tempered mixture to the pan; continue cooking over medium heat, stirring constantly. As soon as the mixture comes to a boil, reduce the heat to low, and whisk in the remaining 1/4 cup butter.
  3. Pour the curd through a fine-mesh sieve into a clean bowl and cool over the ice bath. Stir the sauce occasionally as it cools. Store in the refrigerator for up to 3 days.

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