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Lemon Curd
Preparation info
- Makes approximately
1
cup - Difficulty
Easy
Appears in
Published 1995
Although lemon curd is typically made with butter, I prefer to omit the butter in this lighter version. Serve lemon curd with scones, muffins, toast, or fresh berries, or use as a tangy filling in a prebaked tart shell.
Ingredients
4 ½ cup - Grated zest of
1
Method
In a small stainless steel bowl or in the top of a double boiler, whisk the egg yolks and sugar together. Add the zest and whisk in the lemon juice. Set over a pot of simmering water and whisk constantly until the mixture thickens, approximately 10 minutes.
Remove from the heat and strain the mixture through a fine sieve into a glass or ceramic container. Cover with plastic wrap and ref