Lemon Curd
 
Makes about ⅔ cup
Ingredients
  • 3 large egg yolks (56 grams)
  • ⅓ cup (67 grams) granulated sugar
  • 2 teaspoons (4 grams) lemon zest
  • ¼ cup (60 grams) strained fresh lemon juice
  • ¼ cup (57 grams) unsalted butter, cubed
Instructions
  1. In a small heavy-bottomed saucepan, whisk together egg yolks, sugar, and lemon zest and juice until combined. Add butter; cook over medium heat, whisking constantly, until mixture thickens and an instant-read thermometer registers 170°F (77°C), about 12 minutes. (Do not boil.)
  2. Immediately remove from heat. Strain curd through a fine-mesh sieve into a small bowl. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd. Let cool slightly. Refrigerate for at least 30 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/lemon-meringue-thumbprint-cookies/