Ingredients Jump to Instructions ↓

  1. 12 cups 2376g / 83oz Egg yolks (large)

  2. 2 Lemons - zest of

  3. 1 cup 237ml Fresh lemon juice

  4. 1 1/2 cups 297g / 10oz Sugar

  5. 1 cup 198g / 7oz Cold unsalted butter - cut up

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Using a whisk, combine mixture. Place over medium heat, stirring constantly with a wooden spoon; make sure to stir sides and bottom of saucepan. Cook until mixture is thick enough to coat the back of wooden spoon, 20 to 25 minutes. Remove the saucepan from heat. Hold a fine sieve over a medium bowl, and push mixture through sieve with the back of a ladle. Add the butter, one piece at a time, stirring with the wooden spoon to incorporate into a smooth consistency. Transfer to a medium bowl. Lay plastic wrap directly on surface to avoid forming a skin, and wrap tightly. Place in the refrigerator until firm and chilled, about 3 hours. Lemon Curd may be made up to 1 day in advance. Makes 3 1/3 cups.


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