Lemon Curd
This recipe is adapted from Dorie Greenspan's Citrus Curd.
Ingredients
- 250 grams granulated sugar
- 1/2 tsp kosher salt
- 1 tbsp lemon zest
- 4 eggs
- 180 ml lemon juice
- 1 tbsp light corn syrup
- 113 grams unsalted butter cubed
- 1/2 tsp vanilla bean paste
Instructions
- Combine sugar, zest, and kosher salt in a saucepan.
- Add the eggs to the saucepan and whisk well.
- Whisk in the corn syrup and lemon juice before adding the butter.
- Cook for 6-8 minutes over medium heat while whisking until the curd is thickened and the temperature reaches 170 Farenheit.
- Stir in the vanilla bean paste.
- Transfer curd to a heat proof bowl and cover the surface with cling film. Cool completely.