Lemon curd caseiro

Ingredientes

• 4 egg yolks
• 3/4 cup (150g) granulated sugar
• 1/2 cup fresh lemon juice
• Zest of 2 lemons (about 1 tablespoon)
• 4 oz (112g) unsalted butter, cubed

Modo de preparo

1. 1

   Set up a double boiler: Fill a saucepan...: Set up a double boiler: Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl on top, making sure the bottom of the bowl doesn’t touch the water.

2. 2

   Whisk the ingredients: In the bowl, whisk together...: Whisk the ingredients: In the bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest until smooth.

3. 3

   Cook the curd: Cook the mixture over simmering...: Cook the curd: Cook the mixture over simmering water, whisking constantly for 8–10 minutes, or until it thickens enough to coat the back of a spoon. Be patient and do not raise the heat—gentle cooking prevents curdling.

4. 4

   Add the butter: Remove the bowl from heat...: Add the butter: Remove the bowl from heat and immediately whisk in the cubed butter until completely melted and the curd is silky smooth.

5. 5

   Strain for smoothness: Pour the curd through a...: Strain for smoothness: Pour the curd through a fine mesh strainer into a clean bowl to remove zest and any cooked bits of egg.

6. 6

   Chill: Cover the surface with plastic wrap (touching...: Chill: Cover the surface with plastic wrap (touching the curd to prevent a skin from forming) and refrigerate until fully chilled and thickened, at least 2 hours.