Lemon Curd

ingredients

  • Eggs (large) – 5
  • Granulated Sugar – 100g
  • Lemons – 2
  • Butter (unsalted) – 6Tbl. (3/4 stick)

    • method

    1. Prepare: Separate eggs. (Save the whites for another use.) Zest and juice the lemons.
    2. In a heavy saucepan, combine the egg yolks and sugar and whisk vigorously for 2 minutes. Add 75mL of lemon juice and lemon zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes.
    3. Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and refrigerate before using. Makes about 1 cup.

    notes

    Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).
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