Lemon Curd

Author: Chef ALLAN SCHANBACHER

Issue: January, 2009, Page 140

2 1/4 cups sugar
2 large eggs
8 large egg yolks
8 large or 10 small lemons (zest half of them,
and juice and remove the seeds from all,
making about 1 3/4 cups)
1 stick unsalted butter, cubed and left at room temperature

photo by werner segarra

1. Fill a 3-quart pot with 2 inches of water and place on medium-high heat.
2. In a large steel mixing bowl that will fit in the pot on the stove (creating a double-boiler), add the sugar, eggs and yolks. Whisk until pale yellow. Add the lemon zest and juice and whisk again until the sugar is dissolved.
3. Place the bowl into the pot and lower heat to medium. Whisk until it thickens, about 12 to 15 minutes, or until it reaches 170 degrees on an instant-read thermometer.
4. Remove the bowl from the heat and whisk in the butter. Place in clean jars or containers and seal. Store in the refrigerator for two weeks, or freeze.

Recipes

Lemon Curd