Makes 1 1/2 cups (360 ml).
- 3 large eggs
- 3/4 cup (150 grams) granulated white sugar
- 1/3 cup (80 ml) fresh lemon juice(2-3 lemons) (do not use the bottled lemon juice)
- 4 tablespoons (56 grams) unsalted butter, at room temperature
- 1 tablespoon (4 grams) finely shredded lemon zest
- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
- Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.
- Remove from heat . Cut the butter into small pieces and whisk into the mixture until the butter has melted.
- Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.
- Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
- Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.