Lemon curd

Ingredientes

• 3 large egg yolks ((no whites))
• 3/4 cup granulated sugar
• 1 Tbsp lemon zest ((about 2 lemons))
• 3/4 cup lemon juice ((about 2-3 lemons))
• 1/2 cup unsalted butter ((1 stick) cut up into cubes)

Modo de preparo

1. 1

   Place egg yolks in a large heat-safe bowl. Set aside.

2. 2

   In a medium-size saucepan, continuously stir the sugar, lemon zest, lemon juice and cubed butter with a heat-proof spatula over medium-low heat.

3. 3

   Once the mixture comes to a simmer, temper the egg yolks by SLOWLY pouring the hot liquid into the bowl of egg yolks while whisking constantly, until fully combined.

4. 4

   Pour mixture back into the saucepan and continue to cook low and slow. Stir continuously with a spatula or whisk until the mixture thickens and bubbles start to come to the surface; about 15 minutes. Do not stop stirring, and don't rush it. It should take the full time to cook and thicken properly.

5. 5

   Once the curd is thick and starting to boil, remove the pan from the heat, and push the curd through a fine mesh sieve into a clean container. Cool to room temperature. Then place the curd in the refrigerator until ready to use. The lemon curd will continue to thicken as it cools. Keep refrigerated.