Lemon Curd
(from Peachblossm’s recipe box)
easy and yum
Source: alton Brown via http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe.html
Prep time: 5 minutes
Cook time: 15 minutes
Categories: dessert, lemon, sauce
Ingredients
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
Directions
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Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
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Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
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Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
-
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
- Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
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Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd.
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Refrigerate for up to 2 weeks.