Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 1 2/3 cup

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

How to Make It

Step

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.

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