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Lemon CurdThe complete recipe for Lemon Curd on Yahoo Shine.
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • 1/4 teaspoon coarse salt
  • 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
servings:2
  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  2. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  3. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
20 min20 min20 min

Lemon Curd

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Ingredients

  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • 1/4 teaspoon coarse salt
  • 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

Directions

  1. 1In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  2. 2Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  3. 3Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

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1 USER REVIEWS
  • Ann Smith

    star55

    This is the best quickest lemon curd I ever and you can use it in so many recipes thanks friend.
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