Classic Lemon Curd Preparation
Ingredients
- 3/4 cup sugar (4.6 oz / 150g)
- Finely grated zest of 2 lemons
- 4 large egg yolks (2.5 oz / 70g)
- 1 large egg (1.8 oz / 50g)
- 3/4 cup fresh lemon juice (6 oz / 170g), from 5 to 6 large lemons
- 1/2 teaspoon salt
- 1 stick unsalted butter (4 oz / 113g), cut into 1/2 -inch pieces, chilled
- 1 teaspoon vanilla extract
Preparation
In a saucepan, combine sugar and lemon zest.
Using your fingers, massage the zest into the sugar until it looks like wet sand.
Add the egg yolks and whole egg to the pan and whisk to combine.
Whisk in the lemon juice, then sprinkle in the salt.
Place the saucepan over medium-low heat and whisk constantly until it thickens, about 7 to 10 minutes.
Remove from the heat and mix in the butter and vanilla extract.
Pour into a bowl and cover with plastic wrap.
Let sit until cool.
Notes
This recipe is adapted from Claire Saffitz's book Dessert Person.
