Lemon Curd
Servings 1 1/2 to 2 cups of curd
Ingredients
- Zest from 3 lemons
- 1 cup granulated sugar
- 1/2 cup lemon juice from about 3 large lemons
- 1/2 cup unsalted butter at room temperature
- 4 eggs at room temperature
- 1/8 tsp salt
Instructions
- Add a few inches of water to a medium saucepan, or the bottom pot of a double boiler. Bring the water to a boil over high heat, then reduce to medium heat to keep the water at a simmer.
- While the water is coming to a boil, zesting all 3 lemons.
- In a food processor, combine the sugar and the lemon zest until the zest is super finely minced amongst the sugar. You can also mix by hand.
- Juice all 3 lemons, or more if needed, to get to 1/2 cup of juice.
- In the top pan of the double-boiler or in a medium heat-proof bowl that will fit on top of the saucepan, whisk together eggs and sugar until well combined.
- Whisk in lemon juice and salt.
- Place the pan or bowl over the pot with hot water, and whisk constantly, until the curd has thickened, about 10-15 minutes. You want to take this step slowly, to ensure you don't scramble your eggs.
- Once the curd has thickened, and reaches a temperature of 170F, remove it from the heat, and stir in your butter, whisking until the butter has completely melted.
- Optional step, but it can help with texture: pour the curd through a fine mesh sieve into a clean bowl. This will catch any eggs that may have scrambled. Make sure to scrape the underside of the sieve afterwards.
- Cover with a piece of plastic wrap directly on the surface of the curd to prevent a film from developing.
- Place in the refrigerator until completely chilled. The curd will thicken further while chilling.
- Use the curd for pie, spread it on toast, or eat it by the spoonful.
- Lemon curd will keep well in the refrigerator for up to one week.