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MC's Lemon Curd

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Mean Chef's Lemon Curd

4 lg egg yolks
4 1/2 ozs granulated sugar
3 ozs fresh lemon juice
2 ozs unsalted butter -- softened
pinch salt
2 tsps lemon zest -- finely grated

In a non-reactive saucepan, whisk yolk and sugar until well combined.

Add remaining ingredients except lemon zest.

Cook over medium-low heat, stirring constantly, until thickened . DO NOT ALLOW TO BOIL

Pour through strainer, stir in zest. chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.