This super tangy, creamy lemon curd is from star chef Andrew Zimmern. A note about ingredients: If you use supermarket ingredients, this recipe will be great, but if you use superb lemons (such as Meyer lemons or other farmers market varietals), then you are in for a special treat.
Slideshow:More Lemon Recipes
6 large egg yolks
3/4 cup sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
1 stick cold unsalted butter, cut into cubes
How to Make It
In a large heatproof bowl, whisk the egg yolks with the sugar, lemon zest and juice. Set the bowl over a medium saucepan of simmering water and cook, stirring constantly with a wooden spoon, until thickened, 6 to 8 minutes. Remove from the heat and stir in the butter, one piece at a time, until incorporated. Place a piece of plastic wrap on the surface of the curd and refrigerate until chilled, about 30 minutes.
The lemon curd can be refrigerated for up to 3 days.
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