3⁄4 cup caster sugar or extra-fine granulated sugar
2 tablespoons fresh lemon zest
1⁄3 cup fresh lemon juice
1⁄4 cup unsalted butter, cut into
4 pieces
Instructions
In a medium metal bowl set over a pan of simmering water, whisk together egg yolks and sugar until smooth. (Make sure bottom of bowl is not touching water.) Whisk in lemon zest and juice. Cook until thickened, approximately 8 minutes, whisking constantly. (Mixture should coat the back of a metal spoon at the end of cooking time.) Remove bowl from heat.
Whisk in butter, one piece at a time, until melted and incorporated. Transfer lemon curd to a covered container, refrigerate, and use within a week.
Notes
Kitchen Tip: Caster sugar can be made by processing granulated sugar in the food processor or blender and pulsing until it reaches a super-fine but not powdery consistency.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-curd-meringue-tartlets/