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LEMON CURD

 

Ingredients for 1 cup:

2/3 cup freshly squeezed lemon juice

Zest grated from 2 lemons

4 large egg yolks

1/2 cup sugar

1 tablespoon butter.

 

Whisk together the lemon juice, zest, egg yolks and sugar in a heavy saucepan lined with steel, non-stick or ceramic surface. Heat and stir constantly over a medium heat until the curd thickens and coats the sides and bottom of the pan.

Strain curd into a bowl and stir in the butter. Cool, cover and store.

 

Adapted from The French Women Don’t Get Fat Cookbook, by Mireille Guiliano