Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cut into small pieces
Instructions
- In a heatproof bowl, whisk together the eggs, sugar, and lemon juice until fully combined.
- Place the bowl over a saucepan with simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.
- Cook, whisking continuously, until the mixture thickens (about 10-12 minutes). It should coat the back of a spoon.
- Remove from heat and immediately whisk in the lemon zest and butter, one piece at a time, until smooth.
- Strain the curd through a fine-mesh sieve to remove any cooked egg bits, for an ultra-smooth texture.
- Transfer to a jar or container, let it cool to room temperature, then refrigerate for at least 2 hours before serving.
Enjoy this luscious lemon curd on toast, scones, yogurt, or as a filling for cakes and pastries! 🍋✨