Ingredients
Method
Preparation
- Begin by cracking the eggs into a mixing bowl, whisking them gently until they’re fully beaten.
- Add the sugar and mix until nicely combined, creating a smooth and slightly pale mixture.
- Squeeze the fresh lemons to extract the juice, ensuring to remove any seeds.
- Stir the lemon juice and zest into the egg and sugar blend to incorporate the tanginess.
- Transfer the mixture to a medium saucepan and set over low to medium heat, stirring continuously.
- Cook until the curd begins thickening, which should take about 10 minutes, until it coats the back of your spoon.
- Once thickened, remove from heat and whisk in the butter pieces until melted into the curd.
- Add a pinch of salt and let the curd cool before transferring it into clean jars.
Nutrition
Notes
For a vegan version, swap out the eggs and butter for silken tofu and coconut oil, respectively. Experiment with herbs or spices like thyme or cardamom for flavor variations. This lemon curd can be stored in the fridge for about a week or frozen for up to three months.