Lemon Curd

also called lemon cheese · lemon spread

The table

6 large(110 g)egg yolkswhisk in a saucepan until palewhisk in the lemoncook to 170°F (77°C), 8 minbeat in the butterstrain 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
Tap anything to cross it off.

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 min3 of 5 steps give no time
Needs you
about 8 min
If you get it wrong
Unforgiving — 170°F is a narrow number: below it the curd never thickens, above it the eggs scramble and no straining hides the grain

  1. whisk in a saucepan until pale

    not timedfrom the start

  2. whisk in the lemon

    not timedfrom the start

  3. cook to 170°F (77°C), 8 min

    8 minneeds you(we think)from the start

  4. beat in the butter

    not timed8 min in

  5. strain into a jar and chill for 3 hr

    3 hrwalk away(we think)8 min in

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
>> slack: unforgiving — 170°F is a narrow number: below it the curd never thickens, above it the eggs scramble and no straining hides the grain

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.

>> step: whisk in the lemon
Whisk @lemon juice{3/4%cup}(180 mL; 4 to 5 lemons), @lemon zest{2%tsp}(from 2 lemons) into @&(~1)eggs{}.

>> step: cook to 170°F (77°C), 8 min
Cook @&(~1)mixture{} over medium-low, stirring constantly, until it thickens at 170°F (77°C), about ~{8%min}.

>> step: beat in the butter
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}.