Yield: about 1 1/4 cups
“Back to Baking”, pp. 147
This recipe for a lemon curd is simply a smaller batch of a previous recipe, making about half the amount. If you read my post for the first lemon curd recipe I made, you might remember the problems I had in getting the curd to thicken as it should while whisking.
Well, as history would repeat itself I had the same problem the second time. The curd would simply not thicken to form a ribbon after 15-20 minutes. However, this time I assumed that it was cooked and thickened enough and placed it in the fridge to chill. After 2 hours, the curd was as I would expect: shiny, consistent and lemony. Success. I think I will just whisk for 15-20 minutes from now on, although it would be nice if I knew why it doesn’t seem to thicken enough as I whisk!
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 2 egg yolks
- 1 egg
- 1/2 cup unsalted butter, at room temperature
- In a large metal bowl, whisk together the sugar, lemon juice, lemon zest, egg yolks and whole eggs to combine the ingredients.
- Place the bowl over a water bath of simmering water. Gently whisk until the curd thickens and is able to form a ribbon when the whisk is lifted, about 20 minutes. Remove from heat.
- Strain the curd into a bowl.
- Add the butter and whisk until melted completely. Chill the curd in the fridge for at least 2 hours, or until set.