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♥♥ Lemon Curd ♥♥ Makes 1 cup ♥1/2 cup (125 ml) freshly-squeezed lemon juice ♥1/3 cup (65 g) sugar (or 1/2 cup, 100 g, if using regular lemons) ♥2 large egg yolks ♥2 large eggs ♥pinch of salt ♥6 tablespoons (85 g) unsalted butter, cubed 1. Place a mesh strainer over a bowl, and set aside. 2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt. 3. Add the butter cubes and set the pan over low heat, whisking constantly.
lemons and juice - photographer Sabra Krock