I like to keep my lemon curd on the tart side, so it can accompany sweet cakes and frostings. It’s also one of those delightful confections that you can sneak onto the breakfast table. Increase the sugar to ¾ cup if you plan to spread it on toast. Lemon curd pairs well with my Coconut Milk Cake alongside a big spoonful of freshly whipped cream and fresh berries.
Ingredients
- 4 egg yolks
- ⅔ cup granulated sugar
- 6 tablespoons freshly squeezed lemon juice, seeded
- 4 tablespoons (½ stick) unsalted butter, cut into pats
- Pinch kosher or sea salt
- 2 teaspoons finely grated lemon zest
Instructions
In a medium saucepan, combine yolks and sugar. Whisk together until the color lightens a bit. Stir in lemon juice, butter and salt. Cook over medium heat, stirring constantly until it starts to thicken until it is thick enough to coat the back of a wooden spoon. Pour into a medium bowl, stir in zest, and allow to cool completely before using. Refrigerate up to one week. Makes approximately 1 cup.
