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Lemon Curd II

Ingredients

  • 2 teaspoons finely grated lemon zest
  • 4 yolks, from large eggs
  • ¾ cup granulated sugar (150 grams)
  • 6 tablespoons lemon juice (~2½ large lemons)
  • 4 tablespoons unsalted butter, softened or cut into pieces
  • 1 pinch salt

Instructions

  • Place zest in medium bowl. Suspend strainer over bowl.
  • In the lower part of a double boiler, bring 1-2 inches of water to a simmer.
  • Add yolks and sugar to the upper part of the double boiler (not yet on the heat). Beat until well blended. Stir in lemon juice, butter, and salt.
  • Place upper part of double boiler into lower part. Cook mixture over medium-low heat, stirring constantly, until the mixture is thickened, thickly coats a wooden spoon, but still is liquid enough to pour. Do not allow to boil or it will curdle.
  • When mixture has thickened (196° F), pour it into the strainer. Press mixture through strainer with the back of a spoon until only a coarse residue remains. Stir mixture and zest together. Allow to cool.

Notes

Adapted from Classic Lemon Curd, The Pie and Pastry Bible, Rose Levy Beranbaum.