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Author Notes: I grew up with a large, Scottish family. Because of this, we always joke that none of us can turn down a hot drink. Nothing goes better with a strong cuppa tea than some homemade lemon curd and biscuits. This is inspired by long afternoons, sitting with family and friends, and enjoying such a gorgeous citrus fruit. —Ty Ryavec
Makes 24 oz
- 5 lemons, juiced and zested
- 5 egg yolks
- 1 cup sugar
- 2 sticks butter, cold and cut into cubes
- Cold water, if needed
- Combine lemon juice and zest. Set aside. Add water about an inch up a pan and bring it to a simmer.
- In a heatproof bowl (you can use your KitchenAid mixer bowl) combine egg yolks and sugar. Beat until lighter in color and sugar is fully combined. Add lemon juice and zest, and whisk until combined.
- Bring bowl over pot of boiling water and whisk mixture until thickened (8-10 minutes). Make sure the bottom of the bowl is not touching the simmering water.
- When thickened, remove mixture and begin whisking in butter, one cube at a time. If butter is not incorporating, return to pot of boiling water for another minute or so, continuing to whisk.
- When incorporating the butter, watch to make sure your curd isn’t breaking. If so, add a small bit of cold water and continue to whisk in your butter.
- Let cool with a saran wrap over top to prevent sticking. Keep in bowl or transfer to mason jars and place in refrigeration.
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