Lemon Curd
A dollop of lemon curd is a sweet and tangy addition to cakes, cookies, and gelato.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4 servings
Ingredients
- 5 egg yolks
- 1 cupsugar
- 2 lemons -- zested and juiced (enough for 1/3 cup juice)
- 1 stick salted butter -- cut into 1-inch pieces and chilled
Instructions
- 1
Add about 1-inch of water to a saucepan. Bring up to a simmer over medium-high heat.
- 2
Meanwhile, combine the egg yolks and the sugar in a medium-size metal bowl and whisk until smooth, about 1 minute. I use my copper bowl for this.
- 3
Add the 1/3 cup lemon juice and the zest to the egg mixture and whisk until it is smooth.
- 4
Once the water has reached a simmer, reduce the heat to low and place the bowl on top of the saucepan. (The bowl should fit on top of the saucepan without touching the water.) Whisk the mixture until thickened, approximately 8 minutes, or until the mixture is light yellow and coats the back of a spoon. (It will thicken more when cooled with the butter.)
- 5
Remove the curd from the heat and stir in the butter, one piece at a time, allowing each addition to melt before adding the next.
- 6
Remove the mixture to a clean container and cover by laying a piece of plastic wrap directly on the curd's surface. Refrigerate for up to 2 weeks.