This is a wonderfully stable lemon curd. I took the pictures right after I strained it into the bowl, and already it was thick and spreadable. Cover it with plastic wrap placing the wrap right on the curd. When it cools you can fill a cake with it, make luscious lemon tarts or use it as a spread. Every way it will be delicious.
Always use fresh-squeezed lemon juice. Cold lemons are easier to grate. Remove the zest only; avoid the white pith. Don’t make the zest ahead of time. Zest loses moisture if it sits too long. Juice the lemons after the zest has been removed. Rolling the whole lemon on the counter and lightly pressing on it will produce more juice.
LEMON CURD
zest of 1-1/2 lemons 3/4 cup sugar
2 Tbsp unsalted butter, room temperature
3 eggs
1 egg yolk
1/4 cup fresh lemon juice
• Fill a medium sized pot halfway with water.
• Place the pot on the stove and bring the water to boiling.
• Meanwhile remove the zest from the lemons, but avoid the white pith.
• Cream the butter and the sugar and add the lemon zest.
• Add the eggs, one at a time, to the butter.
• Pour in the lemon juice and mix to combine.
• Place a stainless steal bowl over the boiling water.
• Pour the mixture into the stainless steel bowl.
• Cook over low heat for 10 minutes, whisking constantly.
• Bring the mixture to just below simmer at 170F.
• Remove from heat, strain through a fine sieve.
• Cover with plastic wrap immediately.
• Let curd cool.
