Failproof Lemon Curd, Aka: You Couldn'T Curdle This If You Tried
- 6 tablespoons unsalted butter, softened at room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh lemon juice
- 1 teaspoon grated lemon zest
- Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.
- Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
- Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170u0b0F on a thermometer. Don't let the mixture boil.
- Immeadiately transfer to a cool bowl and cool.
unsalted butter, sugar, eggs, egg yolks, lemon juice, lemon zest
Taken from www.food.com/recipe/failproof-lemon-curd-aka-you-couldnt-curdle-this-if-you-tried-284021 (may not work)