Reviews
Add Rating & Review
Back to Lemon Curd Topping
All Reviews for Lemon Curd Topping
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Lemon Curd Topping
Recipe Summary
Yield: Makes 2 3/4 cups
Ingredients
Ingredient Checklist
14 large egg yolks
Grated zest of 2 lemons
1 1/4 cups freshly squeezed lemon juice
1 3/4 cups sugar
4 1/2 tablespoons chilled unsalted butter, cut into pieces
Cook's Notes
Lemon curd can be refrigerated up to two days. Served it chilled, or reheat over a pot of simmering water.
Gallery
Lemon Curd Topping
Recipe Summary
Yield: Makes 2 3/4 cups
Gallery
Lemon Curd Topping
Lemon Curd Topping
Lemon Curd Topping
Recipe Summary
Yield: Makes 2 3/4 cups
Recipe Summary
Yield: Makes 2 3/4 cups
Yield: Makes 2 3/4 cups
Makes 2 3/4 cups
Ingredients
Ingredients
- 14 large egg yolks
- Grated zest of 2 lemons
- 1 1/4 cups freshly squeezed lemon juice
- 1 3/4 cups sugar
- 4 1/2 tablespoons chilled unsalted butter, cut into pieces
Directions
In a medium saucepan, whisk egg yolks, lemon zest and juice, and sugar. Cook over medium heat, stirring with a wooden spoon, until mixture is thick enough to coat spoon, about 8 minutes. Remove from heat. Add butter, one piece at a time, stirring until smooth.
Pass mixture through a fine sieve into a bowl. Cover with plastic wrap; press directly on surface to prevent a skin from forming. Let cool before serving.
Cook's Notes
Lemon curd can be refrigerated up to two days. Served it chilled, or reheat over a pot of simmering water.
Cook’s Notes
Lemon curd can be refrigerated up to two days. Served it chilled, or reheat over a pot of simmering water.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon Curd Topping
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Curd Topping
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
