The Best Lemon Curd

A quick, easy recipe that results in a buttery smooth, sharply tart lemon curd.

Prep Time 15

Cook Time 10

Servings g of curd or about 2 ½cups

Place the sugar in a medium sized pot, and over it zest the lemons, avoiding the white pith.
Rub the sugar and zest together between your fingers, this helps release the oils.
Pour the lemon juice into the pot and gently stir it into the sugar.
In another bowl, crack all the eggs and add the salt. Using a fork, beat very well (try to break up as many white bits as you can).
Pour the eggs into the sugar and whisk well. Set the pot over low heat.
Cook, stirring constantly until the curd thickens and registers 170 F on an instant read thermometer (or until it thickly coats a rubber spatula).
Slice the butter and set it in a bowl. Place a sieve over it.
Pour curd through the sieve into the butter to remove zest and any egg bits.
Stir very well until butter is thoroughly melted and you have a smooth mixture.
Pour the curd into an airtight container and store in the fridge. It should keep for about 2 weeks, longer if frozen.

Recipe makes 2 1/2 cups or 735g of lemon curd.

Easily halved for a lesser amount!