Wednesday, June 23, 2010

Lemon Curd

This recipe is from Nick Malgieri's Perfect Cakes. It's so easy to make and so delicious!

3 large lemons
3/4 cp sugar
8 T (1 stick) unsalted butter
8 large egg yolks

Finely grate the zest of 2 of the lemons. Squeeze and strain the juice from all 3 lemons; there should be about 3/4 cup. Combine the zest, juice, sugar, and butter in a saucepan and bring to a boil over medium heat. Strain out the zest and return to a boil.

Meanwhile, beat the yolks in a bowl until they are liquid.

Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil. Beat the yolk mixture int the boiling liquid and continue beating over medium heat until it thickens slightly. Do not allow the lemon curd to boil or it will scramble. Pour the lemon curd into a clean bowl, press plastic wrap against the surface and chill it.

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