Lemon Curd
Lemon Curd in our Lemon Meringue Tart recipe
Ingredients
1 ½ cups
sugar
¾ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
- dash
kosher salt
8
egg yolks, beaten
½ cup
Kowalski's Unsalted Butter, cold, cut into approx. 32 cubes
Directions
- In a medium saucepan, combine sugar, juice and salt over medium-high heat; cook just until sugar dissolves, reducing heat if needed to ensure mixture does not boil.
- Place egg yolks in a heat-safe glass bowl; stream in a few tablespoons of hot syrup very, very slowly, whisking constantly to temper the eggs.
- Add remaining syrup to egg mixture very slowly, a few tablespoons at a time, whisking constantly.
- Pour curd back into saucepan; cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture reaches 170° and the spatula leaves a faint, disappearing trail when dragged across the bottom (11-15 min.).
- Remove from heat; stir in cold butter a bit at a time until melted.
- Strain curd; transfer to a storage container. Press a bit of plastic wrap onto the surface of the curd; cool completely in the refrigerator.
- Store in the refrigerator for up to 10 days. Try it in our Lemon Meringue Tart recipe.
