Alton Brown's Lemon Curd



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Serves:

Yield: 1 Pint

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

5
egg yolks
1 c
sugar
4
lemons, zested and juiced
1 stick
butter, cut into pats and chilled

Directions Step-By-Step

1
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
2
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
3
Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
4
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
5
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
6
Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

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About this Recipe

Main Ingredient: Fruit
Regional Style: English