Ingredients:
- 5 egg yolks
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- Grated zest of 2 lemons
- 6 Tbs. (3/4 stick) unsalted butter
Directions:
In a heavy saucepan, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes.
Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and refrigerate before using. Makes about 1 cup.
Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and refrigerate before using. Makes about 1 cup.
Adapted from
Williams-Sonoma Collection Series,
Bread,
by Beth Hensperger
(Simon & Schuster, 2002).
Rated 5 out of
5
by
Lahmacun from
Absolutely gorgeous!
Simple, quick, and incredibly delicious. I didn't have any unsalted butter on hand so I used salted, and it still turned out perfectly.
Date published: 2022-02-21
Rated 5 out of
5
by
DaniB from
Fantastic Lemon Curd Recipe!
Taste is amazing and very easy to make. Great recipe for all skill levels and ages
Date published: 2020-04-23
Rated 5 out of
5
by
Lovelemons from
Easy to make
First time making Lemon Curd. So easy and so amazing. My husband kept eating it, I had to take it away from him.
Date published: 2015-12-15