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25/4/14

Homemade lemon curd

Lemon Curd


Lemon Curd

Ingredients

6 large egg yolks
200 g (1 cup) sugar
180 ml lemon juice
Zest of 1 lemon
50 g unsalted butter, at room temperature
A pinch of salt




Directions

In a medium-sized saucepan whisk together the yolks, sugar, lemon juice, lemon zest and a pinch of salt, using a balloon whisk.

Place the saucepan over a pot that has an inch of simmering water in it.

Stir with a rubber spatula the mixture until it thickens (it took me 10 minutes) It must be thick like a pudding.


Remove from heat and stir in the butter.
Strain the curd into a clean jar and cover.
Once cold, place it in the refrigerator until ready to use.
Use before a week or you can froze it for a month.




Lemon Curd

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