This lemon curd recipe will make about one full 12-ounce (330g) jar of lemon curd. Lemon curd can be used as a dessert on its own or you can as it as a spread on biscuits, scones, English muffins or the likes.
1/2 cup (120ml) lemon juice
2 tablespoons freshly grated lemon zest
1/2 cup – 1 cup sugar
3/4 stick of unsalted butter (90g)
Pinch of salt (optional)
1. Rasp the lemon rinds to produce two tablespoons of zest. Try to get only the yellow zest. You do not want the inner white pith because the white pith is bitter.
2. Squeeze the juice from the lemons to 1/2 cup (120ml) of juice.
3. Cut the unsalted butter into small pieces.
4. Put eggs, zest, sugar, and salt into cooled sauce pan.
5. Whisk ingredients in pan until foamy and light in color (a minute or two).
6. Add lemon juice and whisk for about half a minute or so.
7. Add butter chunks.
8. Set pan on stove burner, turn on heat to medium-to-low, and whisk constantly making sure the contents don’t coagulate or stick to bottom of pan. Continue whisking until the butter melts. Whisk for a couple more minutes. Do not let mixture boil – it should be quite steamy (185°F, 85°C).
9. Optional: Remove zest with the strainer over a mixing bowl and pouring the mixture through. Use a spatula to help strain out the zest and any egg lumps.
10. Pour mixture from bowl into jar, taking care not to get mixture on rim, then seal jar with lid. You can alternatively add a plastic wrap (glad pack) directly on the curd if you prefer to pour the lemon curd into serving bowl. The plastic wrap will prevent skin from forming on the curd. Make sure it is airtight.
11. Refrigerate, the lemon curd will thicken when refrigerated. Lemon curd will keep for about a week in the refrigerator.