Ingredients for Lemon Curd By Fine Cooking
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 3 large eggs
- 1 large egg yolk
- Fresh Lemon Juice
- Zest of 2 lemons
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How to Make Lemon Curd By Fine Cooking
- Whisk together the eggs, egg yolks, sugar, and cornstarch in a medium heatproof bowl.
- Gradually whisk in the lemon juice and zest.
- Place the bowl over a saucepan of simmering water (double boiler), making sure the bottom of the bowl doesn't touch the water.
- Cook, whisking constantly, until the curd thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and immediately whisk in the butter until melted and incorporated.
- Strain the curd through a fine-mesh sieve into a bowl to remove any lumps.
- 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 to allow the curd to set completely before using.
- Enjoy your homemade lemon curd on cakes, tarts, or by the spoonful!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
408g
Fat
125g
Carbs
35g
