Lemon Curd By Fine Cooking

1. 1

   In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.

2. 2

   Slowly add the eggs and yolks. Beat for 1 minute.

3. 3

   Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

4. 4

   In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)

5. 5

   Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes; It should leave a path on the back of a spoon and will read 170u00b0F on a thermometer. Don't let the mixture boil.

6. 6

   Remove the curd from the heat; stir in the lemon zest.

7. 7

   Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.

8. 8

   Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.