Lemon Curd
This recipe is a part of the lemon cake recipe in the source linked.
1/4 cup (60ml) fresh lemon juice (about 1–2 lemons) 2 tsp finely grated lemon zest 1/3 cup (69g) sugar 4 egg yolks 3 tbsp (42g) salted butter
1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon. 2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
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