LEMON CURD
Makes 1¼ cups
Tangy, creamy, and sweet, lemon curd acts as the perfect pairing for practically any flavor profile. Whether used as a spread for scones and biscuits or incorporated into your bakes, lemon curd is the ultimate brightening agent in almost any recipe.
⅓ cup plus 1 tablespoon (79 grams) granulated sugar
2 large eggs (100 grams), room temperature
2 teaspoons (4 grams) packed lemon zest
1 teaspoon (3 grams) cornstarch
¼ teaspoon kosher salt
½ cup (120 grams) fresh lemon juice
⅓ cup (76 grams) unsalted butter, cubed
1. In a medium saucepan, whisk together sugar, eggs, lemon zest, cornstarch, and salt until smooth. Add lemon juice, whisking until smooth. Cook over medium-low heat, stirring constantly, until mixture is bubbling, thickened, holds shape of whisk, and registers 170°F (76°C) on an instant-read thermometer, about 7 minutes.
Strain mixture through a fine-mesh sieve into a medium heatproof bowl. Add butter, 1 cube at a time, stirring until combined and mixture is smooth after each addition. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Let cool completely. Refrigerate in an airtight container for
