Lemon curd is a great topper for many desserts such as cream puffs or any pastry. This will keep for 7 days tightly covered or up to 3 months frozen. The fresher of the eggs that you use will determine how vibrant and brightly colored your lemon curd is.
Ingredients
- 1 cup of sugar
- ½ cup of lemon juice
- 1 tablespoon lemon zest
- 7 egg yolks
- ½ cup of unsalted butter
Recipe
- In the top of a double boiler mix together the sugar, lemon juice, lemon zest, and egg yolks
- Place the double boiler over a pot of simmering water
- Stirring occasionally, mix until it thickens
- Strain through a fine-mesh sieve into a clean bowl
- Let sit for about 20 minutes
- Whisk in the butter until its completely incorporated
- Strain again
- Cover in plastic wrap directly on the surface to prevent skin
- Refrigerate until well chilled before using in a pastery