Lemon Curd
also called lemon cheese · lemon spread
- Bakery
- serves 12
- about 3 hr 30 min
- Custards & Puddings
Three ways to read this recipe
The table
| 6 large(110 g)egg yolks | whisk in a saucepan until pale | whisk in the lemon | cook to 170°F (77°C), 8 min | beat in the butter | strain into a jar and chill for 3 hr |
| 2 large(100 g)eggs | |||||
| 1 cup(200 g)granulated sugar | |||||
| 1/4 tsptable salt | |||||
| 3/4 cup(180 mL; 4 to 5 lemons)lemon juice | |||||
| 2 tsp(from 2 lemons)lemon zest | |||||
| 6 Tbs(85 g, cold and cubed)unsalted butter | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
Pans and tools
1whisk in a saucepan until pale
2whisk in the lemon
goes in with what step 1 made
4beat in the butter
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hr 8 mintwo waits that overlap count once
- Needs you
- 8 minof the steps that give a time
3 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 8 min of it is counted as time you are standing over it. The recipe itself says 3 hr 30 min.
whisk in a saucepan until pale
not timedfrom the start
whisk in the lemon
not timedfrom the start
cook to 170°F (77°C), 8 min
8 minneeds you(assumed)from the start
beat in the butter
not timed8 min in
strain into a jar and chill for 3 hr
3 hrwalk away(read off the step)8 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need saucepan
Goes with
See how it is written
>> title: Lemon Curd
>> category: Custards & Puddings
>> tags: lemon, custard, spread, stovetop, make-ahead
>> counters: Bakery
>> aka: lemon cheese, lemon spread
>> pairs-with: crepes
>> servings: 12
>> time: 3 hr 30 min
>> step.2: whisk in the lemon
>> step.3: cook to 170°F (77°C), 8 min
>> step.4: beat in the butter
Whisk @egg yolks{6%large}(110 g), @eggs{2%large}(100 g), @granulated sugar{1%cup}(200 g), @table salt{1/4%tsp} in a #saucepan{} until pale.
Whisk @lemon juice{3/4%cup}(180 mL; 4 to 5 lemons), @lemon zest{2%tsp}(from 2 lemons) into @&(~1)eggs{}.
Cook @&(~1)mixture{} over medium-low, stirring constantly, until it thickens at 170°F (77°C), about ~{8%min}.
Beat @unsalted butter{6%Tbs}(85 g, cold and cubed) into @&(~1)hot curd{} a cube at a time.
Strain @&(~1)curd{} into a jar and chill for ~{3%hr}.