1. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs until well combined.
2. Place the saucepan over medium heat and add the butter pieces.
3. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 10 minutes.
4. Remove the saucepan from the heat and strain the curd through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest.
5. Allow the lemon curd to cool, then transfer it to a jar or airtight container. Store in the refrigerator for up to two weeks.
Variations & Tips
For a twist, try adding a teaspoon of vanilla extract for a hint of warmth. If you prefer a less sweet curd, reduce the sugar to 1/2 cup. For a richer flavor, you can substitute some of the lemon juice with orange juice. If you like a thicker curd, add an extra egg yolk. Remember, the key to a smooth curd is constant stirring and gentle heat.
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