Classic Lemon Curd

Ingredients (7)

• fresh lemons3.5
• lemon zest1 tbsp
• granulated sugar1 cup
• eggs3
• egg yolks3
• unsalted butter0.5 cup
• salt1 pinch

Method

1. 1

   Wash the lemons thoroughly.

2. 2

   Finely grate the zest from two lemons, avoiding the white pith.

3. 3

   Juice the lemons until you have ½ cup (120 ml) of fresh lemon juice.

4. 4

   In a heatproof bowl, whisk together the eggs, egg yolks and sugar until well combined.

5. 5

   Whisk in the lemon juice, lemon zest and salt (if using).

6. 6

   Place the bowl over a saucepan of gently simmering water (double boiler method). Ensure the bottom of the bowl does not touch the water.

7. 7

   Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Do not allow it to boil.

8. 8

   Remove the bowl from the heat.

9. 9

   Add the butter a few cubes at a time, stirring until completely melted and incorporated.

10. 10

    For an extra smooth curd, strain the mixture through a fine sieve into a clean bowl.

11. 11

    Cover the surface directly with cling film to prevent a skin from forming.

12. 12

    Allow to cool completely.

13. 13

    Refrigerate until well chilled before using.