- ¼ cup sugar
- 7 egg yolks
- ½ cup freshly squeezed lemon juice (or orange juice)
- 6 T. unsalted butter, room temperature (butter really must be at room temperature)
- In a double boiler (or a stainless steel bowl over a pot of simmering water), whisk sugar and yolks together until pale yellow. Whisk in the juice. Stir constantly until mixture starts to thicken, about 8 – 10 minutes. (This is always a little tricky to gauge, but you’ll know it’s ready when it starts to thicken.) Remove bowl from heat and slowly whisk in the butter about a tablespoon at a time. This is sort of tedious, but only add more butter once the previous tablespoon has been fully incorporated. Cover with plastic wrap (place the wrap right up against the curd) and chill until ready to use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes