How to Make Lemon Curd
- 3/4 cup fresh squeezed lemon juice
- 2 tsp. lemon zest
- 1 cup sugar
- 6 egg yolks
- 3/4 stick butter
- Beat the egg yolks in bowl.
- Heat lemon juice, sugar and lemon zest in a saucepan over medium-low until warm.
- Pour 1/4 of the lemon juice mixture into the egg yolks and whisk to temper the eggs. Add another quarter of the lemon mixture to the egg yolks and whisk.
- Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
- Add one piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, until it has all been incorporated.
- Continue whisking until the whisk leaves lines across the mixture, about 5 minutes.
- OPTIONAL: Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest.
- Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for at least an hour.
- After the mixture has cooled, place in a airtight container and store in the fridge for 1-2 weeks.
- ALWAYS use fresh lemon juice to make lemon curd.
- When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.
- When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.
- When adding the heated lemon juice mixture, make sure to be whisking constantly while you add any hot liquid.