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–+ servings
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Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Total Time: 2 hours 25 minutes
Fruit
Servings: 12

Equipment

  • sauce pan and glass bowl to use as a double boiler
  • fine mesh strainer

Ingredients

  • ¾ cup lemon juice
  • 1 cup sugar
  • 8 Tbsp. unsalted butter, sliced
  • 2 large eggs, plus 2 large yolks
  • zest of 1 lemon

Instructions 

  • Add 1 to 2 inches of water to the sauce pan and bring it to a light boil.
  • Combine the ingredients in the glass bowl on top of the sauce pan to make a double boiler.
  • Whisk the contents until completely blended. Make sure to scrape the sides regularly to keep the curd from sticking.
  • When the curd reaches 170°F (185°F?) and thickens, just starts to bubble, and is able to coat the back of a spoon, it's done.
  • Transfer the curd to a bowl and cover with plastic wrap, pressing it down against the top surface of the curd to keep a skin from forming.
  • Let the covered bowl cool down to room temperature, then put it in the refrigerator for 3 hours to set.
  • The lemon curd will last for three weeks in the refrigerator. To store longer, place in the freezer.