Add enough water to a medium saucepan to come
about 1-inch up the side. Bring to a simmer over
Meanwhile, combine egg yolks and sugar in a
medium size metal bowl and whisk until smooth,
about 1 minute. Measure citrus juice and if
needed, add enough cold water to reach 1/3 cup.
Add juice and zest to egg mixture and whisk
Once water reaches a simmer, reduce heat to low
and place bowl on top of saucepan. (Bowl should
be large enough to fit on top of saucepan
without touching the water.) Whisk until
thickened, approximately 8 minutes, or until
mixture is light yellow and coats the back of a
spoon. Remove promptly from heat and stir in
butter a piece at a time, allowing each
addition to melt before adding the next.
Remove to a clean container and cover by laying a
layer of plastic wrap directly on the surface of
the curd. Refrigerate for up to 2 weeks
0 Out of 5 from
You can add this Lemon Curd recipe to your own private DesktopCookbook.