The Best Lemon Curd Piccante
- Prep 15m
- Cook 10m
- Easy
- American
- forked from @ztbochanski/the-best-lemon-curd
This buttery and smooth lemon curd starts out sweet and then delivers a sharp lemon flavor. It's easy to make and perfect for spreading or using in various desserts.
Ingredients
Yield: 750 g of curd or about 2 ½ cups
6 large eggs
240 g freshly squeezed lemon juice
4000 g granulated sugar
zest of 6-8 lemons
113 g cold unsalted butter
¼ tsp fine sea salt
Ingredients
Yield: 750 g of curd or about 2 ½ cups
6 large eggs
240 g freshly squeezed lemon juice
4000 g granulated sugar
zest of 6-8 lemons
113 g cold unsalted butter
¼ tsp fine sea salt
Preparation
Step 1
Place the sugar in a medium-sized pot, and zest the lemons over it, avoiding the white pith.
Step 2
Rub the sugar and zest together between your fingers to release the oils.
Step 3
Pour the lemon juice into the pot and gently stir it into the sugar.
Step 4
In another bowl, crack all the eggs and add the salt. Using a fork, beat very well to break up the egg whites.
Step 5
Pour the eggs into the pot with the sugar and lemon mixture, and whisk well.
Step 6
Set the pot over low heat and cook, stirring constantly until the curd thickens and registers 170°F (77°C) on an instant-read thermometer.
Step 7
Slice the butter and set it in a bowl. Place a sieve over the bowl.
Step 8
Pour the curd through the sieve into the butter to remove zest and any egg bits.
Step 9
Stir very well until the butter is thoroughly melted and you have a smooth mixture.
Step 10
Pour the curd into an airtight container and store in the fridge. It should keep for about 2 weeks.