Lemon Curd
Serves: 1⅔ cups
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon zest
  • ½ cup fresh lemon juice
  • ½ cup unsalted butter, cubed
  1. In a small heavy-bottom saucepan, whisk together eggs, egg yolks, sugar, lemon zest, and juice until blended. Add butter, and cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and an instant-read thermometer registers at least 170°. (Do not boil.) Remove from heat. Strain mixture through a finemesh sieve into a small bowl. Cover with plastic wrap, pressing plastic wrap directly onto surface of curd to prevent a skin from forming. Let cool slightly. Refrigerate until cold.
KITCHEN TIP: Lemon curd freezes well. Transfer curd to a covered freezer-safe container, leaving ½-inch headspace, and freeze for up to 1 year. To use, thaw in container in refrigerator overnight. Use thawed lemon curd within 4 weeks.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/mini-lemon-roulades/