INGREDIENTS:
- 4 large egg yolks (or for thicker curd: 2 yolks & 1 whole egg)
- 2/3 cup (134g) sugar (white will result in yellow curd but brown will lift the taste)
- 1 TBS lemon zest (about 1 big organic lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 small lemons)
- pinch of salt (if you use salted butter then do NOT add salt)
- 6 TBS (86g) unsalted butter, softened to room temp
INSTRUCTIONS:
- in bowl that can be used with a bain-marie add everything except butter
- whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and whisk constantly.
- Remove your pot from the stove. Cut the butter into 6 separate pieces and whisk into the curd. The butter will melt into the curd.
- Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
NOTES:
- you can keep the curd in the fridge for approx 10 days
- use fresh squeezed juice
- avoid using metal bowls or utensils when making the curd or you may get a metallic aftertaste