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.
Equipment
- Double Boiler
- Microplane
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
Instructions
- Heat a double boiler filled with water over medium high heat.
- Add all of the ingredients to the bowl of the double boiler and whisk.
- 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.
- Remove from the heat, and transfer to a heat proof jar.
- Let the curd come down to room temperature, and refrigerate. It will continue to thicken as it cools.