Ingredients

The following ingredients have 4 Servings
  • 6 large egg yolks¹
  • ½ cup fresh lemon juice² ((120ml))
  • ¾ cup granulated sugar ((150g))
  • ⅛ teaspoon salt
  • ½ cup unsalted butter (cut into 8 pieces (113g))
  • 2 Tablespoons lemon zest³

Instruction

  • Combine eggs, sugar, lemon juice, and salt in a medium-sized saucepan. Whisk until well-combined. Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
  • Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below if a visual is helpful to you). I also like to use an instant read thermometer to check that the curd reaches 160F (to ensure eggs are cooked all the way through).
  • Remove from heat and pour through a fine mesh strainer into a heat-proof bowl.
  • Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.