Yup, this is the classic version. It makes about 1 1/2 cups and sets up as it chills. If you are in a hurry and want an easier non double boiler version we have one of those here for you. If you love lemon you will want this in your fringe… always!
Classic Lemon CurdBy Debrah Mosimann of Swiss Woods
- 5 egg yolks
- 1 cup sugar
- 3/4 cup of butter, cut into small pieces
- 1 cup lemon juice
- Zest from 5 lemons
Heat about a quart of water in a double boiler.
Note: I prefer to use a metal mixing bowl over a pan of simmering water. It allows the whisk to get all the ‘corners’ and distributes the heat evenly.
Mix the egg yolks, lemon juice and sugar in the metal mixing bowl. Set over the simmering, not boiling, water
With a wire whisk stir continuously adding the cut up butter a little at a time.
As the butter melts and incorporates add more until all butter is used.
Remove from the heat and add the lemon zest. Allow curd to cool.
Cover with saran wrap and hide in the refrigerator until chilled.
Use within 2 weeks.