Description
Lemon curd is an emulsion of eggs, lemon juice, lemon zest, sugar, and butter. This silky-smooth curd takes just fifteen minutes.
Ingredients
2 whole eggs, large or 140 grams
4 egg yolks, large or 72 grams
3/4 cup lemon juice, fresh squeezed or 172 grams
zest of 3 large lemons
7 TBL butter or 100 grams
1 cup sugar or 200 grams
Instructions
In a blender, add the sugar and lemon zest, pulse until the sugar is fine.
Transfer the mixture to a double-boiler and add the lemon juice, mix until the sugar dissolves.
In a large separate bowl, mix the egg yolks and eggs.
Slowly pour the sugar mixture into the egg mixture, whisking briskly.
Once all the sugar mixture has been added to the egg mixture, return to the pot/double-boiler.
Cook the mixture until thick and the mixture reaches 170° F, continuously whisking.
Transfer the mixture into a container and place plastic wrap directly on top of the curd to prevent a skin from forming.
Notes
*Utensils needed:
- whisk
- thermometer
- double boiler or two pots that fit well together
Nutrition
- Serving Size: 2 TBL
- Calories: 87
- Fat: 5.1 grams
- Carbohydrates: 10.4 grams
- Protein: 1.1 grams
