Lemon Curd

TOTAL TIME: 20 min
Prep: 5 min
Inactive Prep: --
Cook: 15 min
YIELD: 1 pint
LEVEL: --

ingredients

  • 4 lemons, zested and juiced
  • 1 stick butter, cut into pats and chilled
recipe tools
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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.

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5

Newest Ratings and Reviews

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  • on November 20, 2012

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    great as a top layer on cheesecake with rasberries on top and ginger cookie crust

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  • on March 30, 2012

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    Very easy to do really great on cheese cake and a filling for a white cake. I also used this recipe with Meyer lemons and came out wonderful.

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  • on September 30, 2011

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    Alton you are the best! I loved this show., Today we have lots of cooking shows on television, however your knowledge a method of teaching places you far above the rest! Thank you, thank you and please stay on the air until I master the art of Alton Brown Culinary magic.

    Pastor Carl E. McKnight

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