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My Creamy Lemon Curd Made over a Water Bath

Prep
5 min
Bake
20 min
Total
25 min
Makes
1

Ingredients

  • ¾ cup150 ggranulated sugar
  • 6 tbsp90 mllemon juice
  • 1 tbspfinely grated lemon zestgrated from the peel
  • 3eggsGerman size L (US extra-large, UK large)
  • 6 tbsp90 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.

Method

  1. Combine the lemon juice, zest, sugar and eggs in a bowl and set it over a water bath.

  2. Stir regularly while the mixture warms up over the water bath to the temperature of bathwater. Once it is warmer than that, it's best to whisk constantly until the mixture thickens.

  3. Once the mixture has thickened, turn off the heat, keep stirring for a short while, then lift the bowl off the water bath.

  4. Cut the butter into rough pieces and stir it in.

  5. Pour into jars and refrigerate.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/lemon-curd/