0.5cupfresh squeezed lemon juiceor 100% pure jarred lemon juice
.67cupsgranulated sugartwo-thirds cup
2large eggs
2large egg yolksdiscard egg whites
0.5cupunsalted buttercut into cubes
pinchsea salt
Instructions
Bring 1 -inch of water to a boil in a large pot. Zest and juice the lemons, making sure to strain the juice to remove any seeds or pulp.
Place eggs, egg yolks, lemon juice, salt, and sugar in a large stainless steel bowl (or double boiler setup) and whisk together.
Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. This indirect heat will help prevent the eggs from curdling. Stir occasionally until thickened.
Mixture will be ready when it coats the backside of a spoon, and leaves a tunnel when you run your finger through it. It takes about 5 to 7 minutes. It looks thicker in person.
Remove from heat and add the cubed butter to the bowl. Continuously whisk the mixture until the butter melts and the mixture thickens. This process may take about 10-15 minutes. Be patient and keep whisking to prevent lumps from forming. Lemon Curd thickens as it cools.
Notes
Storage: After making, allow the lemon curd to cool completely at room temperature, then transfer it to a clean, mason jar or airtight container. Seal the jar or container tightly and place it in the refrigerator. Stored properly, homemade lemon curd can last for up to two weeks in the refrigerator.
Lemon curd can turn lumpy if the eggs cook too quickly or if the heat is too high. To avoid this, make sure to whisk the mixture continuously while cooking over gentle heat. If lumps do form, you can strain the curd through a fine mesh sieve to remove them.
If your lemon curd is too runny, it may not have been cooked long enough to thicken properly. You can try cooking it for a few more minutes over gentle heat while whisking continuously until it reaches the desired consistency. Additionally, make sure you’re using the correct ratio of ingredients as specified in the recipe.