Lemon Curd
Foto: Gimme Some Oven — Ali
Bahan-bahan
- 1 cup cane sugar (or white granulated sugar)
- 3/4 cup freshly-squeezed lemon juice + 2 tablespoons lemon zest
- 1/4 teaspoon fine sea salt
- 2 large eggs + 4 large egg yolks
- 6 tablespoons unsalted cold butter, cut into small pieces
Langkah-langkah
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Whisk all of the ingredients except butter in a small saucepan or double boiler until evenly combined. Cook over medium heat, whisking constantly, until the mixture reaches 170°F. (This is the temperature at which it will thicken. If you don’t have a thermometer, the consistency of the mixture should coat the back of a wooden spoon.)
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Remove the pan from the heat. Immediately add in the butter and whisk until melted and evenly combined.
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If you would like your lemon curd to be extra smooth (especially if you notice that any small bits of eggs have scrambled while cooking), strain the mixture through a fine mesh strainer.
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Transfer the lemon curd to a heat-safe jar or bowl. Press a layer of parchment (lightly misted with cooking spray) or plastic wrap directly onto the surface of the lemon curd, which will prevent a film from forming. Refrigerate for at least 1 hour or until chilled.
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Serve. Serve and enjoy! Leftover lemon curd can be refrigerated in a sealed container for up to 1 week.
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