Ingredients

The following ingredients have 4 Servings
  • 4 Egg yolks ((large))
  • 3/4 cup Sugar
  • 2 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 tbsp Lemon zest 
  • 3/4 cup Lemon Juice
  • 1/2 cup Butter (unsalted, cold, cubed)

Instruction

  • Use a double boiler or make your own - To make your own add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.Pro tip - we use a double-boiler to prevent the eggs from getting scrambled with direct heat.
  • Juice the lemons - Place lemons in the microwave for 10 seconds before you cut and squeeze this will make it easy. Warm the lemon juice for about 30 secs - set asidePro tip - warming the lemons will get the most juice out of them. But, do not make it too hot to handle.
  • In the top bowl of your double boiler - add yolks, salt, cornstarch, and sugar. Whisk until light and fluffy - sugar should almost melt. Gradually pour in the warm lemon juice and zestPro tip - Whipping the egg will prevent them from splitting when we add the lemon juice.
  • Now place the bowl on the double boiler. Continue to stir on medium-high heat. The mixture should cook with just the steam from the water in the saucepan below.Pro tip - if you cook on low it will take forever to thicken. Since we are cooking on a double boiler you can keep the heat medium-high and stir continuously.
  • Continue to stir until it coats the back of your wooden spoon for about 10 to 12 minutes. Remove from heat.Pro tip - You will notice the foam that was caused by whipping the egg mixture will slowly disappear. The mixture will start to thicken and be creamy rather than liquid.
  • Gradually add cubes of butter one at a time. Make sure each piece is almost incorporated before adding the next. The mixture will continue to thicken as it cools.Pro tip - the cool butter stops the cooking process and makes a smooth and glossy curd. Add the butter slowly but not too slowly or the last of the butter won't incorporate in the cooled curd.
  • Once all the butter has been incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth creamy curd.Pro tip- straining will remove the lemon zest and any egg fat that may have been curdled.
  • Transfer to a clean, dry, sterilized mason jar and store in the fridge for up to 2 weeks. These make the perfect gifts during the holidays too.