Lemon Curd
3/4 cup fresh lemon juice
1 tablespoon grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, cubed
1 tablespoon grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, cubed
In a medium saucepan, combine all ingredients. Cook over
medium-low heat until thick enough to coat the back of a spoon, about 6 minutes.
Strain through fine-mesh strainer. Cover with plastic wrap so wrap is touching
all the surface of the curd. Refrigerate
until completely cold, at least 2 hours.
Makes 1 2/3 cups
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