I love lemon curd, I just can’t get enough of the zingy, buttery spread! Normally I’m much too lazy to make my own and will happily buy jars of the stuff from the local markets. But thanks to iso boredom and a surplus of lemons, my lemon curd dreams have been appeased. I used this recipe.
4 large egg yolks
2/3 cup (134g) granulated sugar
1 Tb lemon zest (about 2 lemons)
1/3 cup fresh lemon juice (about 2 lemons)
6 Tablespoons (86g) salted butter, cubed
First zest 2 lemons and juice 2 lemons.
Fill the bottom pot of your double boiler with 1-2 inches of water. I don’t have a proper double boiler but I do have a small saucepan that sits about mid way in a larger saucepan and filled the larger saucepan with enough water that just touches the bottom of the smaller saucepan and set on high heat. Once the water begins to boil, reduce to low heat and keep the water at a simmer.
Place egg yolks, granulated sugar, lemon zest and lemon juice into the top pot of your double boiler. Using a silicone whisk, whisk until completely combined, then continue to whisk until the mixture becomes thick, about 10 minutes.
Remove pot from heat. Add the chopped butter and whisk until melted and combined. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd to prevent a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days.