Lemon Curd

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.

  • Total Time:
  • Servings: Makes 1 2/3 cup
  • Time(Other): plus cooling

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Ingredients

  • 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 this recipe

  1. 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.

Make Ahead

The lemon curd can be refrigerated for up to 3 days.

Contributed By Published September 2013





1038676 recipes/lemon-curd 2015-07-06 Andrew Zimmern sauces-and-condiments|fast|desserts september-2013 recipes,lemon-curd 1038676
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