Hoffman Media


Creamy Lemon Curd

Creamy Lemon Curd

4 large egg yolks
¾ cup sugar
2 tablespoons fresh lemon zest
1⁄3 cup fresh lemon juice (approximately 2 large lemons)
¼ cup butter, cut into 4 pieces

• In a medium bowl set over a pan of simmering water, combine
egg yolks and sugar, whisking until smooth. (Make sure bottom
of bowl is not touching water.) Add lemon zest and juice, whisking
well. Cook until thickened, approximately 8 minutes, whisking
constantly. (Mixture should coat the back of a metal spoon.)
• Remove from heat, and add butter, 1 piece at a time, whisking
until melted and incorporated. Transfer lemon curd to an airtight
container. Refrigerate until needed, up to 1 week.

Pictured with Dotted Shortbread Cookies 

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