LEMON CURD FOR RED CURRANT AND LEMON TARTLET

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lemon Curd for Red Currant and Lemon Tartlet image

This lemon curd is for the Red Currant and Lemon Tartlets recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

6 large egg yolks
3/4 cup sugar
1/2 cup freshly squeezed lemon juice (from 4 lemons)
Grated zest of 2 lemons
8 tablespoons (1 stick) cold unsalted butter, cut into pieces

Steps:

  • Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.
  • Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
  • Strain mixture through a fine sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

There are no comments yet!