Tuesday, May 15, 2012
Lemon Curd (or we could call it Citrus Curd)
6 egg yolks
1 cup sugar (may want to add about 1/4 cup more if using straight lemon juice, mine was quite tart)
Zest from 2 lemons (or lemon, lime, and orange, about 2 tablespoons)
1 cup lemon juice (or a mixture of lemon, lime, and orange)
8 Tablespoons butter, cut into pieces
In a medium size saucepan, whisk together the egg yolks, sugar and zest for about 3 to 4 minutes until light in color. Next, whisk in the juice. Put the pot over medium/low heat and continue to whisk until the mixture starts to bubble and thicken. This takes about 8 to 10 minutes. Start adding the butter 1 Tablespoon at a time, stirring while adding. When all the butter is incorporated, strain the lemon mixture through a mesh sieve to another container to cool. Cover with plastic wrap, pressing the wrap down on the top of the curd, that way you won't form a skin on the top of it as it cools. Completely cool in the refrigerator.
Use as desired.