This recipe is the easiest you will come by because you literally place everything in a bowl and stir over gentle heat until it is thick!
INGREDIENTS
- 1 tablespoon lemon zest (optional)*
- 3/4 cup fresh lemon juice (from 3-4 large lemons)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3 large eggs
- 4 large egg yolks
- 4 tablespoons butter (1/2 stick), chopped**
INSTRUCTIONS
- In a small saucepan, combine the lemon zest, lemon juice, sugar, and salt. Place over medium heat and cook for about 5 minutes, until the sugar and salt dissolve.
- While the liquid heats up, beat the eggs and egg yolks in a medium bowl until well combined.
- Once the liquid is ready, slowly pour about half of it into the eggs, whisking constantly. This process, called tempering, prevents the eggs from curdling.
- Return the pot to the stove and gradually add the egg mixture back into the pan, stirring continuously. Be sure to stir to prevent curdling.
- Keep whisking the mixture over medium heat for about 5 minutes, or until it thickens. The curd should leave marks when you drag a whisk across the surface.
- Pour the curd through a mesh strainer into a clean bowl to remove any solid egg bits.
- Stir in the chopped butter until it melts completely.
- To avoid a film forming on top, press a piece of plastic wrap directly onto the surface of the curd.
- Refrigerate the curd for 2-4 hours until chilled. It will continue to thicken as it cools.
- Transfer to a container for storage. The curd keeps for 1-2 weeks.
NOTES
- The zest adds extra tang and flavor. If you prefer a smoother, creamier curd, you can skip it.
- While some recipes call for up to 8 tablespoons of butter, 4 tablespoons gives a perfectly balanced taste. Feel free to add more if desired!
NUTRITION (PER 1/2 CUP)
- Calories: 155 kcal
- Carbs: 21g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 150mg
- Potassium: 53mg
- Fiber: 1g
- Sugar: 19g
- Vitamin A: 278 IU
- Vitamin C: 10mg
- Calcium: 15mg
- Iron: 1mg
