LEMON CURD (Version 2)
Whip up a batch of this bright and tangy lemon curd in minutes! It's the perfect homemade touch for tarts, pies, or simply enjoying with a spoon.
Ingredients
- 5 egg yolks
- 1 cup sugar
- Pinch salt
- 4 lemons, zested and juiced (to make 1/3 cup juice)
- 1 stick butter (113g), diced (room temperature)
Instructions
- Put a small saucepan on the stove and add 1-2 inches water into it. Turn the heat onto medium-high until the water comes to a low simmer. Then turn the heat down to medium-low.
- In a medium sized stainless steel or Pyrex mixing bowl, cream the butter, sugar and salt until creamy yellow and fluffy. Add the eggs yolks, one at a time, and beat until combined. Then add the lemon juice and zest and beat till it’s combined. At this stage, the mixture will look completely curdled – don’t worry about that at all. Once it heats up, it will smooth out beautifully.
- Put the bowl over the saucepan of water and, whisking constantly, cook over low heat until thickened. Whisk until the mixture is thickened to the point that, when you hold the whisk above the mixture, the curd should fall into a ribbon shape and briefly hold its shape on top of the mixture before disappearing. If you have a thermometer, the temperature should reach 170°F (about 15-20 minutes).
- Remove the bowl from the heat, pop some plastic wrap directly over the surface of the curd, allow it to cool, and then refrigerate. It should keep in the fridge for at least a week.
Nutrition
Calories: 1995kcalCarbohydrates: 243gProtein: 20gFat: 117gSaturated Fat: 67gPolyunsaturated Fat: 8gMonounsaturated Fat: 34gTrans Fat: 4gCholesterol: 1215mgSodium: 780mgPotassium: 725mgFiber: 12gSugar: 211gVitamin A: 4217IUVitamin C: 229mgCalcium: 258mgIron: 5mg
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