Improved Lemon Curd
- 1/2 cup (125 ml) freshly-squeezed lemon juice
- 1/3 cup (65 g) sugar (or 1/2 cup, 100 g, if using regular lemons)
- 2 large egg yolks
- 2 large eggs
- pinch of salt
- 6 tablespoons (85 g) unsalted butter, cubed
- This recipe is vegetarian
- This recipe is gluten-free
- Cooking & Baking
- Salt (1 pinch)
- Sugar (1/3 cup)
- Drinks
- Lemon juice, freshly-squeezed (1/2 cup)
- Dairy
- Butter, unsalted (6 tablespoons)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large (2)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published December 16, 2009 (3 years ago).
4 people saved this recipe.
