Lemon Curd Recipe New York Times

The crust is as vital to the recipe as the filling.

Lemon curd recipe new york times. Add the juice of 3 lemons 1 cup sugar and 5 egg yolks stirring constantly. Grate the zest from the lemons into a small noncorrodable bowl. Melt 1 stick of butter in a medium saucepan over low heat.

Place the pan over medium low heat and cook. In bowl of a mixer combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended.

In other recipes the filling is more like a. In a heavy saucepan combine the whole eggs yolks and sugar and whisk to combine well. Remove from heat and cool slightly.

In a heavy noncorrodable saucepan beat the eggs. To make lemon curd. Andrew scrivani for the new york times adding more lemon to the curd would have meant using less tangerine juice or compromising the texture.

Alone this mixture of lemon tempered by butter and sugar is good but incomplete. Whisk the sugar eggs corn syrup and lemon juice together in a medium heavy bottomed saucepan. Drop in the pieces of butter.

Put the saucepan over medium heat and start whisking. Any extra punch would have to come via the crust. Return mixture to saucepan and place over low heat.