Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups white, granulated sugar
  • 3-5 large lemons ((3 tbsp zest & 1/2 cup juice))
  • 1/2 cup (8 tbsp) unsalted butter, (at room temperature)
  • 4 large eggs, (at room temperature (Note 2))
  • 1/8 teaspoon fine sea salt

Instruction

  • PREP: Pull out eggs and butter to get to room temperature. Use a microplane to zest just the very outer yellow part of the lemon (avoid the white pith below -- this is very bitter!) and then juice lemons with a citrus juicer to get 1/2 cup juice.
  • MAKE LEMON SUGAR: Combine the sugar and lemon zest in a food processor. Pulse 15-20 times or until zest is broken down and incorporated in sugar. Pour into a large bowl or a bowl attached to a stand mixer.
  • MIX IN BUTTER: Add in the room temperature (NOT softened or melted!) butter and using hand mixers, (or the whisk attachment for a stand mixer), beat until light and creamy about 2-4 minutes. Scrape sides of the bowl as needed.
  • ADD EGGS & JUICE: Beat in the eggs, one at a time, mixing just briefly to incorporate each egg. Finally, add in the salt and 1/2 cup freshly squeezed lemon juice. Mix briefly just to combine.
  • THICKEN: Pour the mixture into a medium-sized saucepan and place over low heat. Stir constantly with a rubber spatula for about 10-15 minutes or until nicely thickened. The curd should reach 170 degrees on a candy thermometer. (If it doesn't reach this heat, it won't properly set up -- See Note 3.) Pour curd through a fine mesh sieve and use a spatula to press through the sieve into an airtight container/bowl.
  • CHILL: Cover container with plastic wrap so the plastic wrap is touching the top of the lemon curd and store in the fridge for at least an hour and preferably 8 hours before serving.