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Prepare the Ingredients: Start by zesting the lemons and then juicing them. Set the zest and juice aside. Cut the butter into small cubes so it melts evenly.
Combine the Eggs and Sugar: In a medium heatproof bowl, whisk together the eggs and sugar until the mixture is smooth and well combined. This will form the base of your curd.
Add Lemon Juice and Zest: Stir in the fresh lemon juice and zest. The lemon zest will add an extra burst of citrus flavor, enhancing the curd’s freshness.
Cook the Mixture: Place the bowl over a saucepan of simmering water (double boiler method) or directly on low heat. Stir the mixture constantly with a whisk to prevent the eggs from scrambling. Keep stirring until the mixture thickens, about 10-12 minutes. You’ll know it’s ready when it coats the back of a spoon and you can draw a line through it with your finger.
Add Butter and Salt: Once the curd has thickened, remove it from the heat. Stir in the cubed butter and a pinch of salt until the butter has fully melted and incorporated into the curd. This gives the curd its smooth, creamy texture.
Cool and Store: Let the lemon curd cool to room temperature before transferring it to an airtight container. You can store it in the fridge for up to 1-2 weeks.
Serving and Storage Tips:
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