An easy recipe for PERFECT Lemon Curd!
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Full Printable Recipe: sugarspunrun.com/lemon-curd-r...
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Ingredients
6 large egg yolks
1/2 cup fresh lemon juice¹ 120ml
3/4 cup granulated sugar 150g
1/8 teaspoon salt
1/2 cup butter cut into 8 pieces (113g)
2 Tablespoons lemon zest²
Instructions
00:00 Introduction
00:55 Combine eggs, sugar, lemon juice, and salt in a medium-sized saucepan. Whisk until well-combined. Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
01:39 Cook stirring constantly (do not let the mixture boil) until thickened and mixture reaches 160F (to make sure eggs are cooked all the way through).
02:31 Remove from heat and pour through a fine mesh strainer into a container.
03:01 Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator. Chill for several hours then use as desired.
Notes
¹This took 3 whole lemons for me
²Zest the lemon before squeezing, it's much easier that way than trying to zest an empty lemon skin. Be sure to avoid the bitter white pith when zesting (don't grate all the way down to the actual lemon!)
How to Store
This homemade Lemon Curd will keep in an airtight container in the refrigerator for up to two weeks.
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30 июл 2024
