Servings: 8 1-2 Tbsp
Calories: 102kcal
Equipment
- 1 Saucepan For the water bath
- 1 Heatproof bowl To whisk the curd
- 1 Whisk For smooth consistency
- 1 Fine-mesh sieve To strain out zest or bits
- 1 Spatula Optional, for scraping into your bowl or jar
Ingredients
- 100 g lemon juice use fresh squeezed if you can
- 100 g granulated sugar
- 72 g egg yolks 4 large eggs
- 25 g unsalted butter (just under 2 Tbsp), cut into pieces
- zest of 1 lemon
Instructions
- Set up a double boiler: Fill a saucepan with a couple inches of water and bring to a simmer. In a heatproof bowl that fits over the pan (without touching the water), combine lemon juice, sugar, egg yolks, and lemon zest.100 g lemon juice, 100 g granulated sugar, 72 g egg yolks, zest of 1 lemon
- Cook the curd: Set the bowl over the simmering water and whisk constantly for 8–10 minutes, or until the mixture thickens and reaches 77–80°C (170–175°F). It should coat the back of a spoon.
- Add the butter: Remove from heat and whisk in the butter until fully melted and silky.25 g unsalted butter
- Strain & chill: Strain through a fine-mesh sieve into a clean bowl. Let cool slightly, then cover and refrigerate for at least 30 minutes before swirling into ice cream.
Notes
- 4 yolks = swirl stability without needing starch or gelatin
- Butter is scaled down slightly so it doesn’t harden like wax in the freezer
- Use in layers between churned ice cream or drizzle on top before serving
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 5mg | Potassium: 24mg | Fiber: 0.04g | Sugar: 13g | Vitamin A: 209IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.3mg
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