Lemon Curd

(from Eprusse’s recipe box)

Source: Martha stewart

Categories: Cupcakes, Dessert

Ingredients

  • cup sugar
  • Zest of 3 lemons
  • 3 large eggs
  • 4 large egg yolks
  • 1 cup Meyer lemon juice
  • 5 ounces unsalted butter, chilled and cut into small pieces

Directions

  1. Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.

  2. . Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.

  3. . Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.

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