Total Steps
9
Ingredients
5
Tools Needed
4
Ingredients
- 10 tablespoon <a href="/food/WDBZPYYF/unsalted-butter">unsalted butter</a>
- 1.25 cup <a href="/food/6H6G87VP/sugar">sugar</a>
- 8 <a href="/food/RLJKG6JT/egg-yolk">egg yolks</a>
- 0 Zest of 1 <a href="/food/Y5K7YSXM/lemon">lemon</a>
- 0.75 cup <a href="/food/PCGHNLWF/lemon-juice">lemon juice</a>
Instructions
Step 1
Grate the rind of one lemon and set aside.
Step 2
<a href="/technique/3CYMY2D7/beat">Beat</a> 8 egg yolks in a bowl to break them up, then pour the yolks through a sieve into a heavy-bottomed pot to <a href="/technique/KXN5X3J8/strain">strain</a> out the white membranes.
Step 3
<a href="/technique/DRM2WPZ4/stir">Stir</a> in 1 ¼ cups sugar and ¾ cups lemon <a href="/technique/QDWRNXYW/juice">juice</a> (3-4 lemons) and cook over medium <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly with a wooden <a href="/technique/NX588QBK/spoon">spoon</a> in a figure-eight motion.
Step 4
Continue cooking until the curd <a href="/technique/LXP6HLBF/thicken">thickens</a> enough to <a href="/technique/6BTCX64M/coat">coat</a> the back of the <a href="/technique/NX588QBK/spoon">spoon.</a> Lift the <a href="/technique/NX588QBK/spoon">spoon</a> out of the curd and run your finger down the length of the <a href="/technique/NX588QBK/spoon">spoon.</a> If your finger leaves a line, the curd is thick enough. If the curd runs and covers up the line, it’s too runny and needs to cook longer.
Step 5
Remove the pan from the <a href="/technique/XZFHRHHF/heat">heat</a> and add 10 tablespoons of unsalted butter and the lemon <a href="/technique/VK4NCZQ8/zest">zest</a>.
Step 6
<a href="/technique/DRM2WPZ4/stir">Stir</a> until the butter is completely <a href="/technique/64W3NS5R/melted">melted</a>.
Step 7
Pour the curd into a small bowl, and let <a href="/technique/GZFHJC5K/cool">cool</a> to room temperature.
Step 8
Then, cover the <a href="/technique/GZFHJC5K/cooled">cooled</a> curd, and <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate</a> until you’re ready to use.
Step 9
Lemon curd will last in the refrigerator for up to 2 weeks.