Serves Makes about 2 and 1/4 cups
Ingredients
- 1+ tablespoons lemon zest, optional*
- 3/4 cup fresh lemon juice (3-4 large lemons)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3 large eggs + 4 large egg yolks
- 4 tablespoons butter (1/2 stick), chopped**
Instructions
- In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
- Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.
- When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. I usually pour in about half, but you can do more or less. This is called tempering the eggs.
- Return the pot to the stove and add the rest of the eggs while stirring. If you don’t stir you may curdle your eggs.
- Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
- Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.
- Stir the chopped butter into the lemon curd until it’s completely melted. This is a good time for a large spoonful of hot lemon curd.
- Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
- Refrigerate until cold, about 2-4 hours. It will thicken up some as it cools.
- Transfer to a tupperware. Keeps for 1-2 weeks.
Recipe Notes
*The lemon zest adds great flavor and will make it more tangy. If texture is more important to you than flavor and you are looking for a super creamy lemon curd, then leave it out.
**I’ve seen similar recipes that call for up to 8 tablespoons of butter. Go for it! I think it tastes great with 4 tablespoons, but I’m not one to turn down extra butter…