Improved Lemon Curd
Author: 
 
Ingredients
  • ½ cup (125 ml) freshly-squeezed lemon juice
  • ⅓ cup (65 g) sugar (or ½ cup, 100 g, if using regular lemons)
  • 2 large egg yolks
  • 2 large eggs
  • pinch of salt
  • 6 tablespoons (85 g) unsalted butter, cubed
  • Zest of the lemons
Instructions
  1. Mise en place ~ Gather ingredients
  2. Set up a strainer over a bowl.
  3. You need a bowl of ice water.
  4. You need a sterilized jar with a lid; set aside.
  5. Whisk together the lemon juice, sugar, egg yolks, eggs, and salt; pour into a pan.
  6. Add butter cubes; set the pan over low heat, whisk constantly until the butter melts.
  7. Increase the heat slightly; stir constantly, until the mixture thickens.
  8. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
  9. Immediately strain the curd into a bowl; place the bowl into the ice bath to cool.
  10. When cool, fill the sterilized jar; store lemon curd in the refrigerator.
  11. It will keep for up to one week.
Notes
Please strain your lemon curd to avoid any overcooked egg
Recipe by Make Mine Lemon at https://www.makeminelemon.com/improved-lemon-curd/