Photo: Craig Boyko
Pastry shop delicacies are within your grasp thanks to this simple lemon curd. It's thick, creamy and oh-so tangy.
3/4 cup granulated sugar
1/3 cup unsalted butter, at room temperature
2 eggs, at room temperature
3 egg yolks, at room temperature
1/8 tsp salt
2/3 cup lemon juice
Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on high, until creamy, about 1 min. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.)
Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and smooth and coats the back of a spoon, 3 to 5 min. Serve warm or store in jars. Refrigerate up to 5 days.
Protein 1g, Carbohydrates 5g, Fat 3g, Sodium 14mg.
Originally published in the January + February 2018 issue. Photo by Craig Boyko.