Lemon curd

Updated at: Tue, 29 Oct 2024 00:59:30 GMT

Step 1

Zest and juice the lemons. You will need 1/2 cup of lemon juice. Do not substitute bottled lemon juice, the pectin in the fresh lemon juice is necessary for the curd to thicken properly.

Step 2

Use the zest of one or both lemons are per your personal preference. Combine lemon zest and sugar in a medium saucepan (off the heat). Rub the zest and sugar together with your fingers until the sugar is yellow and the mixture is fragrant, about 1 minute. Set aside for 10 minutes (do not place the pan on the heat yet!).

Step 3

After the 10 minutes has elapsed, add the eggs, salt, and lemon juice to the saucepan containing the sugar/zest mixture. Whisk the ingredients together until smooth.

Step 4

Place the saucepan over medium heat. Stir constantly, but slowly, until the mixture thickens slightly and registers 77°C on an instant read thermometer, about 5-6 minutes.

Step 5

Remove the pan from the heat. Stir in the cubed butter until melted and fully incorporated into a smooth curd.

Step 6

Strain the curd through a fine-meshed sieve and pour into a 1-pint jar, or small bowl for storage. Press plastic wrap onto the surface of the curd to prevent a skin from forming. Cool and store in the fridge for up to 1 week.

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