Makes 1⅓ cups curd or up to 2⅔ cups sauce This recipe is two recipes in one! It makes a thick, rich lemon curd that’s great for scones and tarts. You can also thin it out with a little heavy cream for a mouth-puckering sauce that’s perfect for ice cream sundaes.
It’s important that your butter be at room temperature. If it’s cold, it will lower the temperature of the curd and won’t blend smoothly.
SPECIAL EQUIPMENT: Microplane or other rasp grater
CHILLING TIME: 2 hours
SHELF LIFE: 2 weeks
INGREDIENTS
- 3 medium lemons (2 Meyer and 1 Eureka, or all Eureka)
- 7 large egg yolks
- ¾ cup sugar
- 6 tablespoons (3 ounces) unsalted butter, cut into ½-inch pieces, at room temperature
- 1 cup heavy cream, plus more as needed, if making sauce
PREPARATION
- Fill a double boiler or medium saucepan with about 2 inches of water and bring to a simmer over medium-high heat.
- Finely grate the zest from the lemons and set aside. Juice the lemons and measure out ½ cup juice (using at least one-third of Eureka lemon juice).
- Whisk the yolks into the zest, and then whisk in the sugar. Add the lemon juice and whisk to blend.
- Place the double boiler insert or bowl over but not touching the simmering water. Cook, whisking frequently, until the mixture is thick and puddinglike and leaves a trail when stirred, about 10 minutes. Check the water level periodically and add more if it threatens to boil away.
- When the curd has thickened, remove from the heat and pour through a fine-mesh strainer into a bowl. Whisk in the butter a few pieces at a time until completely blended.
- Lay plastic wrap directly on the surface of the curd and refrigerate until completely chilled, about 2 hours.
- Optional: To make a sauce, put about ½ cup of the curd in a bowl and slowly whisk in heavy cream, starting with 1 cup, to thin to your liking.
