Ingredients
1 cup sugar
1 tablespoon finely grated lemon zest
2/3 cup fresh lemon juice
8 large egg yolks
1/4 teaspoon course salt
1 1/4 sticks unsalted butter (10 tablespoons) cut into 1/2 inch pieces
- Off the heat, whisk together zest, sugar, lemon juice, salt, and egg yolks in a medium saucepan.
- On medium-high heat, add the butter to the saucepan. Whisk constantly until the butter melts and the mixture is thickening. (About five minutes)
- Continue whisking mixture while removing the saucepan from heat. Strain the curd to remove any clumps. Cover curd with plastic wrap and refrigerate until cool.
Notes
Refrigerate up to 2 weeks
Flouring Violet 