Ingredients
2 large egg yolks
6 tablespoons white granulated sugar
1 1/2 ounces lemon puree
1 teaspoon lemon zest, finely grated
1 pinch salt
2 tablespoons unsalted butter, softened
Preparation
Using a 1-quart saucepan, add the egg yolks and sugar and whisk until well blended.
Turn the heat to medium-low under the saucepan and stir in the lemon puree, lemon zest, and salt. Cook over medium-low heat, stirring constantly, for a couple of minutes.
Stir in the butter, 1 tablespoon at a time, and continue to cook until very thick, glossy, and opaque. (You might find that you get a foamy white top layer that doesn't seem to want to blend in. You will need to cook the curd until it disappears, which it should do by the time the mixture is thickened.) When the curd is done, it will look like a very bright, thick Hollandaise sauce.
As soon as you reach this point, pour the sauce (now called curd) through a small strainer into a bowl. Press it with the back of a spoon to extract the sauce, but leave the coagulated proteins and zest behind.
Let cool for a few minutes, then cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
?
Can I make lemon curd without eggs?
Traditional lemon curd recipes require eggs for both flavor and texture. However, there are vegan versions of lemon curd that use alternative ingredients like cornstarch or agar-agar to thicken the mixture.
PRODUCT IN THIS RECIPE:
Olivivero Lemon Puree