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Easy Peasy Lemon Curd

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Ingredients
  

  • 90 grams of Granulated Sugar
  • Zest from 2 Lemons
  • 100 ml of Freshly Squeezed Lemon Juice 2-3 Lemons
  • 85 grams of Unsalted Butter 6 Tablespoons
  • 6 Large Egg Yolks

Instructions
 

Double Boiler Method:

  • Add the sugar and zest to a medium bowl and using your finger tips mix together the sugar and zest.
  • Add the lemon juice and place the bowl over a pot of simmering water. Heat the mixture until the sugar is dissolved. Occasionally, stir with a rubber spatula scrapping the bottom of the bowl.
  • Add the butter and heat until the butter is melted.
  • In another bowl gently whisk the egg yolks.
  • Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the first bowl.
  • Place the bowl back over the simmering water and stir until the mixture begins to thicken.
  • Strain through a mesh strainer into a bowl.  Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.

Stove Top Method:

  • Add the sugar and zest to a small saucepan and heat until the sugar is dissolved.
  • Add the butter and heat until the butter is melted.
  • In another bowl gently whisk the egg yolks.
  • Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return to the saucepan.
  • Place the pan over low heat and stir with a rubber spatula until the mixture begins to thicken.
  • Make sure to scrape the bottom of the pan.
  • Strain through a mesh strainer into a bowl.  Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
  • Makes approximately 1 1/3 cups.