Prep 5 mins
Cook 15 mins
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
- Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
- Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
- Add juice and zest to egg mixture and whisk smooth.
- Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
- Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
- Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd.
- Refrigerate for up to 2 weeks.
This is nice, and very lemony. It was comparatively easy to make, though I wasn't really sure by what was meant by "coating the back of the spoon". Anyway, I think I was able to make it as the recipe poster intended. My only problem with this, and it may be a strange problem, is that the curd is not very smooth, because of the bits of lemon zest. I have had commercial lemon curd before, and as I remember, it was very smooth. Perhaps straining the mixture at some stage, though it would add to the steps needed, would be a good idea. Personally, I like this lemon curd, and would give 4 1/2 stars, if I could. Thank you for sharing this recipe with us.