Real Recipes From Real Home Cooks ®

alton brown's lemon curd

a recipe by
Karen Feinen
Rochester, NY

Source: Wikipedia:

serves Yield: 1 Pint
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For alton brown's lemon curd

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

How To Make alton brown's lemon curd

  • 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. Read more at: