Lemon Curd for Madeleine Cookies
Pair this with store-bought madeleine cookies.
- Yield: Makes 2 cups or enough for 48 sandwiches
Source: Martha Stewart Weddings, Summer 2009
- 8 large egg yolks
- 1 cup sugar
- Finely grated zest of 2 lemons
- 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (from 3 lemons)
- 1/8 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, cold, cut into pieces
Whisk yolks, sugar, lemon zest, and lemon juice in a heatproof bowl set over a pan of simmering water. Continue whisking over medium-high heat until thick enough to coat the back of a spoon and an instant-read thermometer registers 160 degrees, 8 to 10 minutes.
Remove from heat. Add salt and the butter, one piece at a time, mixing until smooth. Strain through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate at least 1 hour or up to 1 day.