Lemon Curd
This curd is easy to make and very lemony. I use it for a variety of things including sweet rolls, lemon bars, pavlova, and a few savory dishes. 6 large eggs 240g or 1 cup freshly squeezed lemon juice 200g or 1 cup granulated sugar zest of 6-8 lemons 113g or ½ cup butter unsalted ¼ tsp fine sea salt In a bowl mix the sugar and zest together with your fingers to infuse the oils in the sugar. Let sit for about 5 minutes. In a medium stainless-steel bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and salt. Put 1 inch / 2.5cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat. Place the bowl with the lemon mixture over the simmering water. Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes; it will be the consistency of smooth pudding. https://www.crystalf...
