How to Make Homemade Lemon Curd

wickedgoodkitchen.com

Christine Moore

7 to 8 large egg yolks (about 130 grams w/o shells), depending on size

1¼ cups + 2 tablespoons ( 275 grams) granulated sugar

4½ fluid ounces (about 133 ml) freshly squeezed lemon juice ( 4 large lemons)

Pinch of kosher or sea salt

1 tablespoon ( 6 grams) finely grated lemon zest

½ cup (1 stick/ 113 grams) chilled unsalted butter, cut into pats

Directions at wickedgoodkitchen.com

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