Ingredients:
DRY:
1 Cup of Sugar
WET:
5 Egg Yolks (I've also used 3 yolks and one whole egg for a fluffier version)
Zest and Juice of 4 lemons (only 1/3 cup of juice)
1 Stick of butter chilled and cubed.
Other Equipment:
Hand Held mixer with Beater attachment
Separate Eggs and make a delicious meringue with the whites!
Prep the lemons by zesting and Juicing (it only takes me 2 1/2 lemon's juiced to gain 1/3 cup).
Start a pot with c. 1 inch of water in it to simmer
In a stainless steel bowl, combine yolks and sugar and whisk until dissolved. Then add lemon and zest and combine until smooth.
Place bowl with mixture over simmering pot of water and with a hand mixer fitted with beaters, beat until the mixture sticks to the back of a spoon. It takes about 8-10 minutes.
Remove from heat and then add in the butter a pad at a time making sure that each one is melted into the lemon mixture before adding the next.
Place curd into a clean bowl and then put plastic wrap over the curd and make sure that it touches the top of the curd and stick it in the fridge.
Here's my tutorial of how to make Alton Brown's Lemon Curd! Thank you, Alton Brown for the recipe!
