Basic Lemon or Lime Curd
  • 1/2 cup fresh lemon juice (*may also use lime)
  • 1 cup sugar
  • 1/4 tsp. salt
  • 9 egg yolks
  • 1/2 cup unsalted butter
  • 1 Tb. + 1 tsp. freshly grated lemon zest (or lime if using lime juice)
  1. Whisk yolks & sugar in heavy saucepan until blended.
  2. Whisk in salt, lemon juice, and butter.
  3. Cook over medium-low heat, stirring continually, until thick (should 'coat' the back of a wooden spoon) but still pourable.
  4. *DO NOT BOIL* !!!
  5. Pour into fine sieve or chinois & push through with wooden spoon.
  6. Stir in zest.
  7. Cool quickly by submerging into ice water bath; cover tightly with saran wrap & refrigerate immediately.