Zutaten für Alton Brown's Lemon Curd
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Zubereitung von Alton Brown's Lemon Curd
- Add 1 inch of water to a medium saucepan and bring to a simmer over medium-high heat.
- While the water is heating, whisk together 4 large egg yolks and ¾ cup granulated sugar in a medium metal bowl until light and pale, about 1 minute.
- Measure ½ cup fresh lemon juice (about 2 large lemons). If necessary, add cold water to reach a total of ⅓ cup of liquid.
- Add the lemon juice and the zest of 2 lemons to the egg yolk mixture; whisk until smooth.
- Reduce heat to low. Place the metal bowl on top of the simmering saucepan (making a double boiler), ensuring the bottom of the bowl doesn't touch the water.
- Whisk constantly until the curd thickens, about 8-10 minutes. The mixture should be pale yellow and coat the back of a spoon. It will be thick enough to leave a trail on the spoon when you lift it.
- Remove the bowl from the heat immediately. Stir in 6 tablespoons (3 ounces) of unsalted butter, one tablespoon at a time, ensuring each addition is fully melted before adding the next.
- Strain the curd through a fine-mesh sieve (optional, for extra smooth texture).
- Pour the lemon curd into a clean container. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Refrigerate for at least 2 hours before serving. Can be stored in the refrigerator for up to 2 weeks or frozen for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
823g
Fat
328g
Carbs
74g
