Lemon Curd

Name: Lemon Curd
Total time: PT0D0H0M
Yield: makes about 4 cups
Ingredients: 1 1 ⁄ 3 cups sugar; 1 ⁄ 4 cup lemon zest; 8 egg yolks; 6 whole eggs; 1 1 ⁄ 2 cups fresh lemon juice; 8 tbsp. unsalted butter, cut into 1⁄2" pieces and chilled

Serves
makes about 4 cups

ANDRÉ BARANOWSKI

This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.

Ingredients

1 ¹⁄₃ cups sugar
¹⁄₄ cup lemon zest
8 egg yolks
6 whole eggs
1 ¹⁄₂ cups fresh lemon juice
8 tbsp. unsalted butter, cut into 1⁄2" pieces and chilled

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Instructions

Step 1

Whisk together the sugar, lemon zest, egg yolks, and eggs in a 4-qt. saucepan. Whisk in the lemon juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken. Remove from heat; whisk in the butter 1 piece at a time until incorporated. Strain the curd through a sieve set over a large bowl; press plastic wrap onto surface. Chill before using.