Lemon Curd
Yield
About 1 cup
Prep info
10 min prep + 15 min cook
Prep time
Not set
Cook time
25 minutes
Time required
25 minutes
Oven preheat
N/A
Type
Miscellaneous
Status
Favourite
Tags
Ingredients
- 4 large egg yolks
- 4.5 oz Sugar (Granulated)
- 3 fl oz fresh lemon juice
- 2 oz butter (unsalted) (softened and cut into pieces)
- 1 pinch salt
- 2 t grated lemon zest
Method
In a non-reactive saucepan, whisk yolk and sugar until well combined.
Add remaining ingredients except lemon zest.
Cook over medium-low heat, stirring constantly (do not whisk), until thickened and you see the first bubble.
DO NOT ALLOW TO BOIL.
Pour through strainer, stir in zest.
Chill in refrigerator. Keeps about a week.
Notes
SJ Note: This is Chris's favorite lemon curd - and he's had quite a few in his time. :-)