Creamy Lemon Curd.
Makes: About 28 ounces
Time: 30-35 minutes
Ingredients:
3/4 cup (148g) sugar
4 large egg yolks
1 large egg
3/4 cup fresh lemon juice
1/2 teaspoon kosher salt
10 tablespoons cold butter, cut into 1/2-inch pieces
Instructions:
1. In a small saucepan, whisk together sugar and eggs until mixture is pale and light in texture, about 2 minutes. Whisk in the lemon juice and salt. Set the pan over medium-low heat and whisk constantly until the mixture reaches 170° or coats the back of a spoon, about 10 minutes.
2. Remove from heat and scrape the mixture into a glass bowl to cool off a bit (about 140°). Using a whisk or immersion blender, add butter a couple pieces at a time. You should end up with a thick, creamy curd. Cover the bowl with plastic wrap and place in the refrigerated for at least 4 hours or until the curd has thickened and set.
*Can be stored in an airtight container up 4 weeks.