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Lemon Meringue Nests

Lemon Curd


  • Author: Joanie Simon
  • Total Time: 40 mins
  • Yield: 16 1x

Description

Classic lemon curd made with fresh lemons.


Ingredients

Scale
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1/4 cup lemon zest
  • 1/2 cup lemon juice
  • 1/2 tsp salt
  • 8 Tbs unsalted butter, softened

Instructions

  1. Start a small pot of water over medium high heat and when steam forms, place a heatproof bowl over top of it to create a double boiler.
  2. Combine egg yolks, sugar, zest, juice and salt into the heatproof bowl, whisking constantly for 7 to 10 minutes until it thickens and creates ribbons when the whisk is pulled away from the bowl.
  3. Remove the bowl from the heat and add in 1 Tbs of butter at a time to the lemon sauce, whisking until it melts, then add an additional tablespoon at a time in the same fashion until all are added.
  4. If there are any visible lumps in your curd, strain it through a sieve.
  5. Then, transfer the curd to a container, placing plastic wrap directly on the top surface of the curd so that it prevents a film from forming as the curd chills.
  6. Chill for at least three hours up to five days, then serve.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Cuisine: English