Lemon Curd
  • zest and juice of 4 lemons
  • 1 cup (8 oz) unsalted butter, chopped
  • 1 1/2 cup (12 oz) sugar
  • 4 large eggs
  1. Bring lemon juice, zest, and butter to a boil in a medium stainless steel pot.
  2. Whisk eggs and sugar together in a bowl until some of the grittiness goes away.
  3. Temper eggs with boiling lemon juice mixture.
  4. Return mixture to pot and bring to a boil. Whisk continuously, on medium-high heat.
  5. Heat until thick. Continue cooking for five minutes after lemon curd has come to a boil.
  6. 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.
  7. Curd can be stored in the fridge for up to 2 weeks or in the freezer for months.
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 pâte sucrée 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.