My husband eats egg whites with his breakfast every morning, so we always have a container of egg yolks on hand. When I thought of ways to use the yolks, lemon curd immediately came to mind. Plus, it’s the perfect treat on a warm summer day. I love topping curd with fresh berries and whipped cream, or starring it in another dessert.
Lemon Curd
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Loading...Ingredients
- 1/4 cup lemon juice, freshly squeezed (about 3 lemons)
- 2.5 tsp lemon zest (about 2 lemons)
- 1/3 cup (69g) granulated sugar
- 4 egg yolks
- 3 Tbsp unsalted butter
- Pinch of salt
Instructions
Add all ingredients to a bowl over simmering water (double-boiler). Make sure the simmering water doesn’t touch the bottom of the bowl.
Continuously whisk the ingredients until the mixture reaches 165 degrees Fahrenheit (73 degrees Celsius).
Remove the bowl from the heat and pour lemon curd into a separate bowl. Place plastic wrap directly on lemon curd to prevent a skin from forming.
Refrigerate until cold, about 3 hours.
Nutrition
-
181 Calories
-
16.6g Carbohydrates
-
12.2g Fat
-
2.3g Protein
-
6.7g Saturated fat
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16.2g Sugar
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