Lemon Curd

Ingredients

• 7 egg yolks

• 1/2 (3.5 ounces) cup sugar

• 1/2 cup fresh lemon juice

• 3 tablespoons lemon zest

• 1 stick (1/2 cup) room temperature unsalted butter, cubed

Preparation

1. In a large glass bowl whisk together the 7 egg yolks, 1/2 cup sugar, 1/2 cup lemon juice, 3 and tablespoons lemon zest. Set the bowl over a pot of simmering water and use a spatula to frequently stir the mixture. You should cook until the curd is thick (about 175º F).

2. Strain the curd through a fine-mesh strainer into a clean container. Let cool slightly and then add in the 1/2 cup cubed butter.

3. Let the curd come to room temperature and then cover with plastic wrap directly on the surface of the curd. Store in the refrigerator until you are ready to use.

Notes

• Uses: lemon raspberry cupcakes (link here) and lemon curd tart with fresh berries (link here).