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Lemon Curd
Category: Dips, Sauces, Spreads
Serves:
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Ingredients:
* 3 large egg yolks * Zest of 1/2 lemon * 1/4 cup freshly squeezed lemon juice, (2 lemons) * 6 tablespoons sugar * 4 tablespoons unsalted butter, cold and cut into pieces
Directions:
1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. 2. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. 3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.