lemon curd
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • zest from 1 lemon, preferably Meyer lemons
  • ⅔ cup Meyer lemon juice (from 4-5 lemons)
  • 4 whole eggs plus 6 egg yolks
  • 1 cup (200 g) sugar
  • 1½ sticks (¾ cup) unsalted butter, cool but not cold and cut into cubes
Instructions
  1. Zest and juice the lemons, being careful to avoid the bitter white pith when zesting.
  2. Prepare a double boiler by filling a saucepan with an inch of water and placing a snugly fitting stainless steel mixing bowl into it, making sure the bottom of the bowl does not touch the water.
  3. Whisk the juice, eggs, and sugar in the bowl until smooth. Continue to whisk until the curd is thick enough to coat the back of a spoon, then remove the bowl from the double boiler and stir in the cubes of butter slowly.
  4. Strain the curd through a fine-mesh sieve, then stir in the zest and refrigerate in an air-tight container with plastic wrap over the surface (to prevent a skin from forming) for up to 3 days or freeze for up to three months.
Recipe by oh honey bakes at https://ohhoneybakes.com/lemon-butter-cake/