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Six Yolk Lemon Curd with Spoon

Tangy, Delicious Six Yolk Lemon Curd

A silky, sweet, tart curd to put on just about anything. This recipe is less jam-like, making it perfect to warm up and pour over french toast or pancakes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1 16 oz jar
Course: Breakfast, Condiment, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 Large Egg Yolks Save the whites to make another recipe like Swiss meringue buttercream.
  • 1 Cup Granulated Sugar
  • ½ Cup Unsalted Butter
  • 1 Tbsp Zest of one lemon Approximately 1 tablespoon.
  • ⅓ Cup Fresh Lemon Juice About 3 lemons
  • ⅛ Tsp Salt

Equipment

  • Double Boiler
  • Microplane

Method
 

  1. Heat a double boiler filled with water over medium high heat.
  2. Add all of the ingredients to the bowl of the double boiler and whisk.
  3. Continue whisking intermittently, for 10-20 minutes until the eggs are cooked and the mixture thickens to the consistency of a "loose" pudding. Thick enough to coat a spoon, but not hold it's shape.
  4. Remove from the heat, and transfer to a heat proof jar.
  5. Let the curd come down to room temperature, and refrigerate. It will continue to thicken as it cools.