Yummy Lemon Curd

Tangy Lemon Curd that is smooth and perfectly lemony. Make sure to use gelatin sheets and make sure to bloom for 20 minutes.

• Ready In: 30 mins
• Yields: 2 lb

Ingredients

• 1⁄2 ounce gelatin sheets
• 4  ounces  ice water (used to bloom gelatin)
• 16  ounces lemon juice
• 2  ounces lemon zest
• 24  ounces sugar
• 12  ounces eggs
• 3  ounces  egg yolks
• 1⁄2 ounce butter, Melted

Directions

1. Bloom gelatin in ice water.
2. Heat lemon juice, zest, and half of sugar.
3. Mix together remaining sugar, eggs, and egg yolks.
4. Temper in hot lemon juice into sugar and egg mixture.
5. Place mixture back onto stove.
6. Continue cooking, whisking continuously until the mixture reaches 195°F.
7. Remove from heat; Add butter and bloomed gelatin leaves (make sure to squeeze excess water out of gelatin sheets before putting in).
8. Strain through fine sieve into bowl.
9. Cover directly with plastic wrap (to prevent skin) and chill.