25 JUN 2021
- 4 large egg yolks
- 2/3 cup (134g) granulated sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2-3 lemons)
- 1/8 teaspoon salt
- 6 tablespoons (86g) unsalted butter, soft, divided
- Fill the pot of your double boiler with 1-2 inches of water. Place on high heat, once the water begins to boil - reduce the heat to a simmer.
- Place egg yolks, sugar, lemon zest, lemon juice and salt into a stainless steel bowl. Place the bowl as the top part of your double boiler. Whisk until completely blended. Continuing whisking until the mixture becomes thick. Tip: To test thickness, draw a figure-8 into the mixture, if the figure-8 holds - you're all good! If not, continue whisking.
- Remove the stainless steel bowl from heat.
- Whisk butter into the curd, slowly, piece-by-piece.
- Transfer into a bowl or jar and place a piece of plastic wrap directly on top, so it's touching the curd. This prevents a 'skin' from forming on top.
- Allow to cool at room temperature. The curd will thicken as it cools.
- Store in an air-tight container for up to 10 days in the fridge.
- Curd is great for cakes, tarts or even on some toast.
- Recipe yields approx. 2-3 cups
Ryan deLeon, Chef de Cuisine