Bear's Lemon Curd
Last week when I posted the Lemon Pound Cake recipe I promised the recipe for Lemon Curd. Here 'tis!
5 egg yolks
1 c (225g) sugar
4 lemons, zested and juiced
1 stick butter (113g), cut into pats and chilled
1. Add enough
water to a medium saucepan to come about 1-inch (2.54cm) up the side. Bring to a simmer over medium-high heat.
2. Combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
3. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup (80ml).
4. Add juice and zest to egg mixture and whisk smooth.
5. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan
without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a
spoon. Take your time here; the difference between curd and scrambled eggs is in raising the temperature of the egg mixture slowly.
6. Remove promptly from heat and stir in chilled butter a piece at a time, allowing each addition to melt before adding the next.
7. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Note: once you master this recipe, you've also mastered Hollandaise sauce which you make by simply omitting the sugar and adding some salt, and white or cayenne pepper.