Lemon Curd 1 cup plus 2 tablespoons fresh lemon juice 1 cup plus 2 tablespoons sugar 2 tablespoons fresh lemon zest 3 large eggs, lightly whisked 3 large egg yolks •Combine all ingredients in the top of a double boiler over simmering water, stirring to combine. Cook until thick, approximately 20 minutes, stirring often. •Remove from heat and strain into a plastic container. Cover top of curd with plastic wrap to prevent curd from forming a skin while cooling. •Cool to room temperature. Refrigerate. •Store in an airtight container in the refrigerator for up to 2 weeks. Yield: approximately 2 cups Editor’s Note: If you want the curd to be shinier, add 2 tablespoons butter while the curd is still hot, whisking to combine
Posted on: Mon, 24 Mar 2014 00:36:24 +0000
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