Lemon Curd Recipe

Prepare the Lemons

Zest the lemons using a microplane or zester to collect about 1 tablespoon of zest. Then, juice the lemons to obtain about 1 cup of fresh lemon juice, removing any seeds.

Whisk the Eggs

In a medium mixing bowl, whisk together the large eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened.

Combine Ingredients

In a saucepan, combine the lemon juice, lemon zest, and the egg mixture. Stir in the unsalted butter cut into small pieces and a pinch of salt if using.

Cook the Curd

Place the saucepan over medium-low heat. Continuously stir the mixture with a wooden spoon or a heat-resistant spatula, making sure to scrape the bottom and edges of the pan. Cook until the mixture thickens and coats the back of the spoon, about 10-15 minutes.

Strain the Curd

Once thickened, remove the saucepan from the heat. Pour the lemon curd through a fine-mesh strainer into a clean bowl to remove any lumps or cooked egg bits.

Cool and Store

Let the lemon curd cool to room temperature, then transfer it to a jar or airtight container. Refrigerate for up to one week.