Lemon Curd

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This is a pretty easy recipe for lemon curd. I used this in the lemon poppyseed bars recipe, and in the angelfood cake at the Oscar party. Original: https://cooking.nytimes.com/recipes/5999-molly-oneills-lemon-curd 

Yield:1 cup
  • 2 large whole eggs
  • 2 large egg yolks
  • ⅓ cup sugar
  • Pinch of salt
  • 1 tablespoon lemon zest
  • ½ cup fresh lemon juice
  • 5 tablespoons butter, diced
Step 1

In a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in the salt, zest, lemon juice and butter. Place the pan over medium-low heat and cook, whisking constantly, until the butter melts and the sauce becomes thick and slightly gelatinous. Do not overcook.

Step 2

Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula. Refrigerate until cooled, and serve with biscuits or scones.

 

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