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.
