Lemon Curd Croissants
Lemon Curd Filling
- 4 egg yolks
- 1/3 cup sugar
- 2 t grated lemon zest
- 2.75 oz. fresh lemon juice
- 5 T unsalted butter, cut into ½ inch slices
Whisk all ingredients except the butter together in a medium metal bowl.
Place the bowl over a pot of gently simmering water set up as a double boiler.
Whisk constantly until the lemon curd begins to thicken, about 10 minutes.
Add the butter and continue to whisk until it is completely melted and the curd is very thick.
Remove from heat, put in a container, cool to room temperature and then refrigerate.