alton brown's lemon curd

How To Make alton brown's lemon curd

• 1

  Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
• 2

  Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
• 3

  Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
• 4

  Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
• 5

  Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
• 6

  Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks. Read more at: http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe.html?oc=linkback
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