Servings
16, 2 tablespoon servings
Prep Time
10 Min
Cook Time
10 Min
Recipe by
Plugrà® Kitchens
Ingredients
| 3 (150g) | large eggs |
| 1 (17g) | large egg yolk |
| ¾ cup (150g) | sugar |
| Zest of 2 | lemons, finely grated |
| 3½ ounces (100g) | fresh lemon juice |
| 4 ounces (113g) | Plugrá® Premium Butter, unsalted, softened |
Steps
| 1 |
Fill the bottom pot a medium saucepan with 1 to 2 inches of water. Heat over high heat until water begins to boil then reduce to medium-low heat to keep the water at a simmer.
|
| 2 |
Place the eggs, yolks, sugar, lemon juice, and lemon zest into a medium stainless bowl and place on top of the simmering water. The bottom of the bowl should not touch the water. Beat continuously with a whisk until the mixture thickens and reaches at least 165°F, about 7 to 10 minutes. You can use a hand-held electric mixer fitted with the whisk attachment if you have one.
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| 3 |
Remove pan from heat. Strain into a medium bowl, if the eggs have started to congeal. Skip straining if the mixture has remained smooth. Cut the butter into small pieces, then whisk into the curd. Place a circle of buttered parchment or plastic wrap directly onto the top of the curd and refrigerate until completely cool. It will thicken as it cools. Keep refrigerated and use within 1 week.
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Note:
Lemon curd can be used as a tart filling, as lemon mousse when mixed with whipped cream, as a topping to meringue for Pavlova, as a cake filling or even as a snack when eaten straight out of the bowl!
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