Makes: 1 ½ cups
6 ounces (3/4 cup) lemon juice
6 ounces (3/4 cup) granulated sugar
6 egg yolks
3 ounces (6 tablespoons butter), cut into small pieces
Whisk together lemon juice, granulated sugar, and egg yolks in a medium saucepan.
Add in butter.
Place over medium-low heat. Whisk constantly, about 10 minutes, until the mixture thickens. Do not allow it to boil.
Remove from heat.
Transfer the lemon curd to a glass container, cover with plastic wrap (directly touching the surface of the curd), and cool.
You can use 5 ounces of orange juice with 1 ounce of lemon juice for orange curd
You can use 6 ounces of lime juice for lime curd
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