Ingredients:
1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest (from 1–2 lemons)
3/4 cup (150 g) granulated sugar
3 large eggs
1/2 cup (115 g) unsalted butter, cut into small cubes
Pinch of salt
Instructions:
- Whisk the base mixture:
In a medium heatproof bowl, whisk together the eggs, sugar, lemon juice, zest, and salt until smooth. - Cook over heat:
Place the bowl over a saucepan with simmering water (double boiler method). Stir constantly with a whisk or silicone spatula until the mixture thickens — about 8–10 minutes.
(It should coat the back of a spoon.) - Add butter:
Remove from heat and stir in the butter, a few pieces at a time, until fully melted and incorporated. - Strain (optional):
For an extra smooth texture, strain the curd through a fine-mesh sieve to remove any zest or cooked egg bits. - Cool and store:
Pour into a clean jar. Cover and refrigerate. It will continue to thicken as it cools.
Storage:
Keeps in the refrigerator for up to 2 weeks.
Can be frozen for up to 3 months — thaw in the fridge overnight.
Would you like me to include a microwave version or a stovetop quick version too?