zest and juice of 4 lemons
1 cup (8 oz) unsalted butter, chopped
1 1/2 cup (12 oz) sugar
4 large eggs
Bring lemon juice, zest, and butter to a boil in a medium stainless steel pot.
Whisk eggs and sugar together in a bowl until some of the grittiness goes away.
Temper eggs with boiling lemon juice mixture.
Return mixture to pot and bring to a boil. Whisk continuously, on medium-high heat.
Heat until thick. Continue cooking for five minutes after lemon curd has come to a boil.
Pass lemon curd through a sieve and into a glass or stainless steel bowl; place a larger bowl full of ice underneath the bowl of curd, to cool it quickly.
Curd can be stored in the fridge for up to 2 weeks or in the freezer for months.
Pairs Well With
My pastry class instructor taught us this lemon curd recipe, and I've never tasted a curd so sweet yet tart, lemony, fresh, and delicious! Tastes great on scones, or fill a baked pÃ¢te sucrÃ©e tart shell and top with a scorched Swiss meringue.
The most important ingredient in this recipe is the lemon - only use fresh lemons.
I prefer to use a scale to measure my ingredients for a precise recipe, so I've included the weights for each item.