This recipe is used in our Lemon-Thyme Pound Wedding Cake with Meringue Buttercream.
- Yield: Makes approximately 3 1/2 cups
Photography: Romulo Yanes
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
- 8 large egg yolks (egg whites reserved for another use)
- 1/4 teaspoon coarse salt
- 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
In a medium saucepan, off heat, whisk together sugar, lemon zest, and egg yolks; whisk in lemon juice and salt.
Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, about 5 minutes (do not boil).
Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd and refrigerate until cool. To store, refrigerate in an airtight container up to 2 weeks.