When I was looking for recipes, I realized a lot required more egg yolks than egg whites (generally speaking, I have enough egg whites in my freezer, so I try using whole eggs where possible). This one uses the entire egg and doesn't leave your kitchen full of half used items. I am also a fan of most recipe I find at joyofbaking.com. She presents all her desserts in ways that seem doable, even if the end result looks like it was made by a pro. When making this, make sure you use fresh lemon juice. The bottle stuff won't cut it for lemon curd. Also, zest the lemons before you juice them so you don't end up needing as many lemons.
Recipe from Joy of Baking
Makes 1 1/2 cups
3 large eggs
3/4 cup (150 grams) sugar
1/3 cup (80 ml) fresh lemon juice
4 tablespoons (56 grams) unsalted butter, room temperature
1 tablespoon finely shredded lemon zest
Place a stainless steel bowl over a saucepan of simmering water. In the bowl, mix the eggs, sugar, and lemon juice until combined. Cooking this mixture, stirring constantly, until it begins to thicken (it will have the consistency of sour cream or a hollandaise sauce). It will take about 10 minutes to achieve this consistency. If you have a candy thermometer, it will be 160F or 71C. Once thickened, remove from heat straight away. Pour mixture through a fine strainer to remove any lumps. Cut the butter into small pieces. Mix it into the mixture until it has melted. Add the lemon zest and stir. Let it cool (it will thicken more as it cools). Cover the curd immediately with plastic wrap to prevent a skin from forming and store in your fridge up to 1 week. Pin It Now!