Ingredients
4 large egg yolks
1/2 c. (100 g.) granulated sugar
1 tbsp. finely grated lemon zest
1/2 c. fresh lemon juice, strained
4 tbsp. (1/2 stick) cold unsalted butter, cubed
Preparation
Step 1Fill a small pot or saucepan with 2" water. Bring to a boil over high heat. Once water reaches a boil, reduce heat to low to bring to a simmer.Step 2In a large heatproof bowl, whisk egg yolks, granulated sugar, lemon zest, and lemon juice to combine. Place bowl on top of simmering pot. Cook, continuously whisking over low heat, until mixture thickens and can evenly coat the back of a spoon, 8 to 10 minutes. If curd isn’t thickened after 10 minutes, increase heat to medium-low and continue to whisk until the correct consistency is reached.Step 3Remove both saucepan and bowl from heat, then carefully lift hot bowl off pan. Whisk in butter 1 piece at a time until melted.Step 4If you prefer a silky smooth curd without zest, strain through a fine-mesh sieve. Let cool. Transfer curd to a jar or bowl, then cover with plastic wrap, pressing on surface to prevent a skin from forming. (Curd will continue to thicken as it cools.)Step 5Refrigerate until cold, at least 2 hours or up to 1 week.
This lemon curd gets its silky texture from straining the fresh lemon juice and continuously whisking the curd during cooking. While the constant whisking can seem laborious, it’s well worth it for a smooth and thick result. You can even strain the curd a final time before cooling to remove the zest, but I enjoy the flecks of zest in mine, so I keep it as is. While a double boiler comes in handy for this recipe, the directions include how to make one at home with a small saucepan and large heatproof bowl. The lemon curd can be refrigerated up to 1 week or frozen in an airtight container up to 3 months. Have you made this? Let us know how it goes in the comments below.
