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Lemon Curd

Author
JWU College of Culinary Arts

Yield
18 oz. (510 g)

Recipe ID
P00239

Ingredients
US standard
Metric
Egg yolks
4 oz.
113 g
Sugar
6 oz.
170 g
Lemon Juice
4 oz.
113 g
Lemon Zest
.5 oz.
15 g
Butter Softened
4 oz.
113 g
Preparation
  1. 1. Gather all the ingredients and equipment.
  2. 2. Scale ingredients.
  3. 3. Whisk together egg yolks, lemon juice, and lemon zest.
  4. 4. Cook the mixture in a bowl over simmering water, stirring constantly until thick.
  5. 5. Strain.
  6. 6. Add butter while mixture is still warm. Mix to combine thoroughly.