Lemon Curd
Egg yolks, sugar, lemon juice, and butter, cooked together into a thick, intensely tart, brilliantly yellow spread. Good lemon curd walks the line between sweet and sour without tipping to either side. Strain it, jar it, and use it on toast, in tarts, between cake layers, or eaten by the spoonful standing at the refrigerator.
Instructions
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Whisk egg yolks, sugar, lemon juice, and lemon zest together in a medium saucepan. Set over medium-low heat.
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Cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon, about 8 to 10 minutes. It should register 170°F on an instant-read thermometer. Do not let it boil or the yolks will curdle.
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Remove from heat. Add the butter pieces one at a time, stirring after each addition until melted and incorporated. Stir in salt.
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Strain through a fine-mesh sieve into a clean jar or bowl to remove the zest and any bits of cooked egg.
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Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours until set. Keeps for up to 2 weeks in the refrigerator.