AFFILIATE_ID -1 COURSE_ID 0 COURSE_NAME -- CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks. INGREDIENTS DESCRIPTION egg yolks DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 5 DESCRIPTION sugar DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1 DESCRIPTION lemons DIRECTION zested and juiced INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 4 DESCRIPTION stick butter DIRECTION cut into pats and chilled INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 1 KEYWORDS MEASUREMENT_SYSTEM 0 NAME Lemon Curd NOTE NUTRITION PREP_TIMES AMOUNT 5 AMOUNT_2 0 TIME_TYPE_ID 9 TIME_UNIT_2_ID 2 TIME_UNIT_ID 2 AMOUNT 15 AMOUNT_2 0 TIME_TYPE_ID 5 TIME_UNIT_2_ID 2 TIME_UNIT_ID 2 PUBLICATION_PAGE SERVINGS 0 SOURCE Good Eats, Alton Brown SUMMARY Episode#: EA1A03 TYPE 102 URL YIELD 1 pint