Lemon Curd

Notes

• Absolutely DO NOT EVER use an aluminum saucepan for this recipe. It’ll react with the lemon juice and turn the curd grey.

Ingredients

• 1 1/4 cup (250 g) sugar
• 6 tbsp (60 g) cornstarch
• 1/2 teaspoon fine salt
• Zest of three lemons
• 1 1/4 cup (300 mL) fresh lemon juice
• 1 1/4 cup (300 mL) water
• 5 large egg yolks
• 4 tbsp (60 g) unsalted butter, cut into small pieces

Steps

1. Whisk together the sugar, cornstarch, salt, and lemon zest in a medium saucepan.
2. Gradually (so as to prevent clumping) add the lemon juice and water and whisk to combine. Whisk the egg yolks in a separate medium bowl.
3. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick (about one minute from the first bubble).
4. Temper the eggs yolks by slowly, a couple spoonfuls at a time, adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter until completely melted and incorporated.
5. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd (to prevent a skin from forming) and refrigerate until cool.

Source

https://www.foodnetwork.com/recipes/food-network-kitchen/classic-lemon-meringue-pie-5608977