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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 3/4 cup |
| lemon juice: 1/2 cup (fresh) |
| lemon zest: 3 Tbl (finely grated) |
| salt: 1 dash |
| eggs: 6 (yolks, large) |
Lemon Curd
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- Melt butter in a heavy medium saucepan over medium low heat.
- Remove the pan from the heat and whisk in sugar, lemon juice, zest and salt.
- Whisk in the yolks until smooth.
- Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.
- Immediately pour lemon curd through a strainer into a bowl.
- Let cool to room temperature, whisking occasionally.
- Refrigerate, covered, until ready to serve (Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer).