- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- pinch of salt
- 6 tablespoons unsalted butter
Place a fine mesh strainer over a medium bowl and set aside.
In a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. Place the pot over a medium-low flame and add butter. Stir mixture with a whisk, and spatula. The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd. You don’t really need to boil lemon curd… it’s probably done it if gets to the boiling stage.
Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer, and not in your curd.
Place curd in a jar, with a piece of plastic wrap placed directly over the curd. Place in the fridge until completely cold.
From Joy the Baker