Tart Lemon Curd
 
 
Ingredients
  • 8 egg yolks
  • 1 1/2 cups white sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 lemons, zested and juiced
Instructions
  1. Fill a large saucepan with 3-4 inches of water. Turn on high until boiling, then reduce to a simmer. Place a large metal mixing bowl over the simmering water, ensuring the water does not touch the bottom. Add the eggs, sugar, butter and lemon juice and zest, whisking rapidly to ensure the eggs do not cook. Continue to whisk and cook until the lemon curd begins to thicken slightly, about 10 more minutes. Remove from heat. Allow to cool. Refrigerate and lemon curd will continue to thicken. May be frozen as well.
  2. Makes about 1 1/2 cups.
  3. By Smitten Kitchen
Recipe by Just a Smidgen at https://justasmidgen.com/2012/05/09/lemon-meringue-rose-petal-cake/