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Alton Brown’s Lemon Curd




Source of Recipe


Alton Brown


Recipe Introduction


This is a nice recipe to use up egg yolks after making something that uses only the whites. Very easy and delicious. I found the flavor slightly metallic (though Mike didn’t detect it at all) and might try using a glass bowl to make it in next time and see if there is a difference.


List of Ingredients




5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled


Recipe



Get a double boiler ready. You can also use a medium saucepan with an inch of water in the bottom and a heat proof bowl that fits into the pan without touching the water. Over medium-high heat, bring the water to a simmer.

Away from the heat whisk the egg yolks and sugar in the top of the double boiler or bowl. Mix until smooth – about a minute. Measure the lemon juice and add enough water (if needed) to make 1/3 cup. Add the juice and the zest to the egg mixture and whisk well.

When the water is simmering, reduce the heat to low and put the bowl on the saucepan. Cook, whisking constantly until thickened, about 8 minutes. The mixture should be thick and light yellow and coat the back of a spoon. Remove from the heat and stir the butter in a piece at a time, letting each piece melt before adding another.

Place in a clean jar and put a piece of plastic wrap on the surface. Lid and refrigerate for up to 2 weeks.

Yield: 1 pint