- 3/4 cup fresh lemon juice
- 8 large egg yolks
- 1 cup sugar
- 1 stick unsalted butter, cubed and cold
- pinch of salt
In a small mixing bowl whisk together the lemon juice,egg yolks and sugar.
Pour the mixture into a nonreactive saucepan. Bring to a simmer over medium heat. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and transfer to a clean, heatproof, nonreactive bowl. Stir in the butter, 1 tablespoon at a time. Cool the curd to room temperature. Transfer to a resealable container. The curd can be stored in the refrigerator for up to 3 weeks in an air-tight resealable container.
Lemon Mousse Cakes
Goat's Cheesecake With Fresh Lemon Curd And Berries
Russian Tea Cakes
Lemon And Blueberry Tea Cake
Fresh Orange Pound Cakes With An Orange Glaze
Frozen Caramelized Banana And Chocolate Bombe
Lemon Curd Anglaise Sauce
Angel Food Cake With A Fresh Lemon Curd