Sunday, March 6, 2011

Lemon Curd

6 large egg yolks
Zest of 2 lemons
1/2 c. lemon juice, freshly squeezed (about 4 lemons)
3/4 c. sugar
1/2 c. (1 stick) unsalted butter, cold, cut into pieces

Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.

Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.

Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.

Makes 1 1/2 cups.

Recipe courtesy of Martha Stewart

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