Ah, the tantalizing tang of Lemon Curd! Whether it’s slathered on scones, dolloped on pancakes, or tucked into tarts, lemon curd brings a burst of sunshine to any culinary creati
INGREDIENTS– 2 cups of freshly squeezed citrus juice – Zest grated from 1 whole lemon – 4 egg yolks – 2 whole eggs – ¾ cup of granulated sugar – ½ cup of unsalted b
In a large mixing bowl, combine the 4 egg yolks, 2 whole eggs, and ¾ cup of sugar. Whisk these ingredients together until they’re well blended.
In a small saucepan, add the 2 cups of citrus juice. Heat over medium-high until it comes to a gentle boil. Once the citrus juice is boiling, remove the saucepan from the heat. Add
Begin to slowly pour the hot citrus juice into your egg and sugar mixture while continuously whisking. After you’ve combined the citrus juice with the eggs and sugar, pour the mi
Return the saucepan to the stove and heat the mixture over medium heat, stirring frequently. Use a kitchen thermometer to monitor the temperature. Once the mixture reaches 180°F (
Immediately pour the mixture through the strainer and into the prepared bowl. After straining, add the ½ cup of cubed unsalted butter and ¼ teaspoon of salt to the mixture. Stir
Once cooled, transfer the citrus curd to an airtight container and store in the refrigerator. The curd will continue to thicken as it cools.
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