Lemon Curd

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a heatproof bowl, whisk together sugar, lemon juice, lemon zest, and egg yolks. Place over a pot of simmering water to make a bain-marie. Whisking occasionally, cook the mixture until nappe, about 172 degrees.

Step 2

Remove from heat and strain through a fine-mesh strainer in a clean bowl. Let cool slightly to 140, approximately 20 min.

Step 3

Whisk the butter into the curd until completely incorporated. Strain again to remove any lumps. Place plastic wrap directly on the surface to prevent a skin from forming and refrigerate until well chilled before using.