Recipe courtesy of Alton Brown
Show: Good Eats
Episode: The Egg-Files
Lemon Curd
Total:
20 min
Active:
5 min
Yield:
1 pint
Level:
None
Total:
20 min
Active:
5 min
Yield:
1 pint
Level:
None

Ingredients

  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon Curd

Recipe courtesy of Alton Brown

Lemon Curd

Recipe courtesy of Julia Baker

Lemon Curd

Recipe courtesy of Kelsey Nixon

Lemon Curd

Recipe courtesy of Churro Co.

Madeleines with Lemon Curd

Recipe courtesy of Rachel Khoo

Lemon Curd Aebelskivers

Recipe courtesy of Chuck Hughes

On TV

So Much Pretty Food Here