Hoffman Media


Lemon Curd

Lemon Curd

3 egg yolks
½ cup sugar
¼ cup fresh lemon juice
2 tablespoons butter

• In the top of a double boiler or a bowl placed over simmering water, combine egg yolks and sugar, whisking well. Add lemon juice, and whisk constantly, cooking until mixture thickens, approximately 10 minutes.
• Remove from heat. Add butter, whisking until melted. Let cool for 1 hour.
• Store in an airtight container in the refrigerator for at least 4 hours and up to 3 days.

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