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Classic Lemon Curd




Source of Recipe


About.com


Recipe Introduction


My stepsister’s mother makes the best lemon curd I’ve ever tasted, but I’ve never been able to get the recipe. I had a bunch of leftover egg yolks from making an angel food cake and did an internet search. I decided to just try the recipe that used the most yolks. This was delicious and easy and I’ll be making some every time I do an angel food cake!


List of Ingredients




6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 2-3 lemons)
2 T. grated lemon zest
1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-inch slices


Recipe



Add about an inch of water to a medium saucepan and bring to a simmer over low heat. Whisk the egg yolks and the sugar for about 2 minutes, until smooth and pale, in a medium metal bowl. Whisk in the lemon juice and zest until combined.

Put the mixing bowl on top of saucepan (the bowl should not touch the water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat. [Mine coated a spoon from the start – it will get a bit thicker though and that’s what you are looking for].

Whisk in the butter, one slice at a time. Wait until each piece is almost melted before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate. Will keep for 2-3 weeks.

Makes about 2 cups