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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Keeps in the refrigerator for up to a month. Ingredients:
2 cups sugar |
1 cup fresh lemon juice (about 6 lemons) |
4 large eggs |
4 large egg yolks |
1/4 cup lemon zest (about 3 lemons) |
6 ounces unsalted butter, cut into pieces (1 1/2 sticks) |
Directions:
1. Set up a fine mesh strainer over a medium heatproof bowl next to the stove.
2. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, and lemon zest.
3. Add the butter and cook over medium low heat, stirring constantly, for 5 minutes.
4. Lower heat and simmer, stirring, until mixture thickens and registers 160 degrees F on an instant read thermometer, about 5 minutes.
5. Strain mixture into previously set up strainer and bowl; cover with plastic wrap directly on the lemon curd's surface and allow to cool to room temperature.
6. Transfer to an airtight container and refrigerate for up to one month.
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