Lemon Curd
Makes: Makes about 1½ cups
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • ¾ cup sugar
  • ¼ cup freshly squeezed lemon juice
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
  • ½ teaspoon finely grated lemon zest (optional)
  1. Place eggs, yolk, sugar and juice in a medium, heavy-bottomed saucepan. Whisk together to break up the eggs and incorporate the sugar. Add butter. Cook over low-medium heat, whisking frequently. When the mixture looks like it is about to bubble around the edges, lower the heat and whisk constantly until the mixture thickens and reaches 180˚ F. (The temperature is more important than the time it takes, and the mixture should not boil.) The curd will thicken and form a soft shape when dropped by a spoon. It will also begin to look a bit translucent. If desired, stir in zest after removing from the heat. Let cool to room temperature, stirring occasionally to release heat. Refrigerate in an airtight container at least 6 hours and up to 1 week.
Recipe by Bakepedia at https://www.bakepedia.com/lemon-curd-recipe/