Ingredients:
- 1 cup (200g) sugar
- 1/2 cup (120ml) fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- 1/2 cup (115g) unsalted butter, cubed
- 4 large eggs
- Pinch of salt
Instructions:
- Prepare the Lemons:
- Zest and juice your lemons. You’ll need about 1 tablespoon of zest and 1/2 cup of juice for this recipe.
- Make the Lemon Curd Mixture:
- In a medium saucepan, combine the sugar, lemon juice, lemon zest, and a pinch of salt.
- Place over medium heat and stir occasionally until the sugar dissolves and the mixture is heated through.
- Add the Eggs:
- In a separate bowl, whisk the eggs. Slowly add a small amount of the hot lemon mixture into the eggs, whisking constantly (this is called tempering the eggs to avoid curdling).
- Gradually pour the tempered egg mixture back into the saucepan with the remaining lemon mixture, stirring constantly.
- Cook the Curd:
- Continue to cook the mixture over medium heat, stirring constantly, until it thickens. This can take about 5-10 minutes. It should coat the back of a spoon.
- Add Butter:
- Once the curd has thickened, remove from heat and stir in the cubed butter until fully incorporated. The butter will give the curd a smooth, glossy finish.
- Strain (Optional):
- If you prefer a silky smooth curd, you can strain it through a fine-mesh sieve to remove any zest or curdled egg bits.
- Cool and Store:
- Let the lemon curd cool to room temperature. Then, transfer it to clean jars or containers. You can store it in the fridge for up to 1-2 weeks.
Tips:
- Make sure to stir constantly while cooking to prevent the curd from curdling.
- You can adjust the sweetness by adding more or less sugar depending on your taste.
- For a richer flavor, you can add a splash of vanilla extract or even a little bit of ginger for an extra twist.