Lemon Curd for the Home Table

Set out eggs, egg yolks, and granulated sugar before you start Lemon Curd for the Home Table. The batch is written for 15 people.

Count on 20 minutes of prep, 20 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 large eggs
• 5 egg yolks
• 1 ⅓ cups granulated sugar
• 1 ¼ cup lemon juice from, about 6 large lemons
• ¼ teaspoon kosher salt
• 7 tablespoons unsalted butter cubed

How the cooking goes

1. In a large sauce pot, whisk together eggs and yolks until the texture looks smooth and homogenous.
2. Beat in sugar and salt very well.
3. Slowly whisk in the lemon juice.
4. Cook over a moderate flame, stirring constantly until nappant. Nappant is when you can dip a spoon or spatula into the custard and draw a line across it with your finger and the custard does not run down the spoon into the line.
5. Take it off the heat and stir in butter.
6. Strain into a bowl or a plastic wrap lined sheet pan. Cover with plastic wrap, poke a few holes and refrigerate until cold.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Lemon desserts, open Lemon Curd Whipped Cream after Supper and Lemon Bread Pudding with a Steady Rise.