Ingredients
Zest of 2 lemons
1 cup (200 g) granulated sugar
1/2 cup (120 ml) fresh lemon juice (about 2-3 lemons)
3 large eggs
1/2 cup (115 g) unsalted butter, cut into small pieces
Instructions
Prepare Ingredients: In a medium mixing bowl, whisk together the sugar, eggs, lemon juice, and lemon zest until smooth.
Cook the Mixture: Pour the mixture into a medium saucepan. Place it over low to medium heat, stirring constantly with a wooden spoon or silicone spatula. Be patient; it’s essential to heat slowly to prevent curdling.
Add Butter: Once the mixture starts to thicken, add in the butter pieces one at a time, stirring until each piece melts and blends in completely.
Continue to Thicken: Keep stirring over low heat until the curd reaches a thick, pudding-like consistency. This should take about 10-15 minutes. Don’t let the mixture boil, as it can cause the eggs to scramble.
Strain for Smoothness: For an ultra-smooth texture, pour the curd through a fine-mesh sieve into a clean bowl, pressing it through with a spatula to remove any lumps or zest.
Cool and Store: Allow the lemon curd to cool before transferring it to a glass jar or airtight container. Cover and refrigerate; it will thicken even more as it cools.
Tips:
Storage: Store in the refrigerator for up to 2 weeks.
Uses: Spread on toast, scones, or biscuits, use as a filling for cakes, or stir a spoonful into yogurt for a tangy twist!
Enjoy.