Ingredients
The following ingredients have 1 Servings
- 1/2 cup (125ml) freshly-squeezed lemon juice
- 1/3 cup (65g) sugar (or 1/2 cup (100g) if using regular (such as Eureka) lemons)
- 2 large egg yolks
- 2 large eggs
- pinch of salt
- 6 tablespoons (85g) unsalted butter (cubed)
Instruction
- Place a mesh strainer over a bowl, and set aside.
- In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
- Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
- Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
- Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.
