For some reason I always thought lemon curd was this labor intensive impossible creation that only master chefs could make. I was VERY wrong. It takes about twenty minutes from start to finish, however, this is definitely a time when quality ingredients are a must. I’m not a fan of bottled lemon juice for this (not a huge fan of the stuff anyway but….), the fresh juice makes all the difference and you will only need two or three lemons, depending on how juicy they are. Of course I will always use Meyer lemons but they are not available year round so when I get a craving for this stuff during the off season I use regular.
For the Recipe:
1/2 c. sugar (I like mine tart so up the amount if you like yours sweet, 3/4 -1 c total)
zest from two lemons (if you end up needing three lemons to get to 1/2c. juice then feel free to use that zest as well)
1/2 c. lemon juice, fresh squeezed
4 egg yolks
pinch of salt
5 tbsp. butter
I don’t have a double boiler so I use a glass bowl that I place over a pot of simmering water, if you have one then by all means use it. In the glass bowl add all ingredients except the butter and whisk until everything has turned a beautiful pale yellow and is kind of airy and light. Place this over the simmering water (water should not touch the bowl) and whisk frequently. It will take roughly ten minutes for it to thicken. You want for it to not be thick like pudding, just slightly thickened so it can stay on toast, muffins, etc… Once it has reached desired thickness add the butter and whisk well. Take off the heat and let cool. Place some plastic wrap directly on top of the curd so it doesn’t form a skin. Let cool in the refrigerator before using. Will keep in an airtight container for about two weeks.