Recipe courtesy of Tiffani Thiessen
- 6-7 large egg yolks, beaten
- 1 cup granulated sugar
- 1/2 cup lemon juice (about 4 large lemons), squeezed fresh and strained
- 1/2 cup unsalted butter (chilled and cut into tiny cubes)
- Pinch of kosher salt
- 1 tablespoon lemon zest
In a small mixing bowl, whisk the yolks until thoroughly beaten. Then strain through a mesh sieve into a heavy-bottomed saucepan, to prevent curdling. You can also use a double boiler. Add sugar and stir until well combined. Then add lemon juice and salt.
Over low heat cook until the mixture thickens and coats the back of a wooden spoon, about 20 minutes. It’s a slow process, but don’t stop stirring or increase the temperature. If you do, the eggs will curdle. Once cooked, stir in zest.
Promptly pour the mixture through a sieve into a heat-proof bowl to remove any lumps or cooked bits. This allows for a smooth finished texture. If needed, use a rubber spatula to help push curd through the mesh. Then stir in the butter, a few pieces at a time, until fully incorporated. Make sure to not allow the mixture to cool before straining or the butter will not melt.
Pour curd into glass jars and refrigerate. Will keep for up to two weeks.
Makes about 1 1/2 cups
Photography by Jen Lover