Lemon Curd Recipe

Lemon curd Recipe
Author: Nattaya Worrakitpoonpol
Adapted from: America’s Test Kitchen
​PREP TIME: 4 MINS
COOK TIME: 10 MINS
TOTAL TIME: 14 MINS

Ingredients

4 eggs yolk, plus 2 whole eggs
1 cup sugar
2/3 cup lemon juice
1/4 cup lemon zest
4 tablespoon butter ​

Directions

• In a medium saucepan bring water to a boil. Turn the heat down to medium-high and keep it simmering.
• In a large heatproof bowl with egg yolks, eggs, sugar, lemon juice and lemon zest, whisk to combine. Set the bowl over a saucepan but make sure it’s not touching the water: whisk constantly until the mixture combines and yolks thickens, about 7 to 10 minutes.
• Remove the heatproof bowl from the heat; whisk in the butter one tablespoon at a time, keep whisking until each piece is incorporated before adding another. Set aside
• This lemon curd can be made ahead and/or kept it in the refrigerator for up to 5 days. If you will be assembling the cake later, keep it in airtight container. ​

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