Empty My Fridge
Lemon Curd is the Ultimate Lemon Garnish | Chef Jean-Pierre
Ingredients
- Egg6
- Lemon⅔ cups
- Sugar⅔ cups
- Vanilla1 tsp
- Salt1 pinch
- Butter6 tbsp
Instructions
- Whisk the whole eggs, egg yolks, lemon zest, sugar, vanilla and salt together in a glass bowl until well blended.
- Transfer to a saucepan over very low heat and add the lemon juice.
- Cook on a low simmer, stirring constantly so the eggs do not scramble. This takes about 10 minutes; keep the heat low.
- Remove from the heat when the curd thickens enough that you can briefly see the bottom of the pan when you stir.
- Immediately strain through a fine-mesh sieve to remove the zest, if you want a smooth texture.
- While still warm, stir in the butter until fully melted and incorporated.
- Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 24 hours to set.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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