Wednesday, December 14, 2011

Classic Lemon Curd

We love Lemon Curd, it's great on your breakfast breads and if you blend it with a little mascarpone it's fabulous on sweet breads as well.

Anyway, here's how you make it.

Makes about 2 cups
Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 tbsps grated lemon zest
1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined. 

Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water).
Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes.
Remove from heat. 

Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.

Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.
Refrigerate until needed. 
This lemon curd will keep for 2 to 3 weeks.