Ingredients
Method
- Whisk Base: In a medium heatproof bowl or saucepan, whisk together the eggs, sugar, lemon zest, and lemon juice until fully combined and smooth.
- Cook Gently: Place the mixture over medium-low heat. Cook while stirring constantly with a silicone spatula or wooden spoon. Scrape the bottom and corners frequently to prevent sticking and burning. This will take about 8-10 minutes.
- Check Consistency: Continue cooking until the curd thickens enough to coat the back of a spoon. If you run your finger through it, the line should hold clearly without the mixture running back together. The internal temperature should reach 170°F (77°C). Do not let it boil.
- Finish with Butter: Remove from heat immediately. Add the cubed butter one piece at a time, whisking continuously until each addition is fully melted and incorporated into the curd. This adds richness and helps stop the cooking process.
- Strain (Optional but Recommended): Pour the curd through a fine-mesh sieve into a clean container to remove the lemon zest and any potential bits of cooked egg. This ensures a perfectly smooth texture.
- Cool: Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours before serving.
Nutrition
Notes
I keep this in the fridge for spontaneous yogurt toppings or folding into whipped cream for desserts. A quick tip: strain it through a fine-mesh sieve right after cooking to catch any tiny bits of cooked egg white, ensuring a silky texture that rivals any bakery version.