Lemon Curd

 Ingredients

 6 tbsp unsalted butter at room temperature 84 g

2/3 cup granulated sugar 133 g

4 large eggs

1/2 cup lemon juice 120 ml

6 tbsp lemon zest 30 g

1/4 tsp salt

 

Instructions 

• To make the Lemon Curd, in a bowl, beat the butter with an electric mixer for 1 minute. Add the granulated sugar and beat for another minute, until creamy.
• Next, add the eggs, one at a time, and mix, making sure the first egg is incorporated before adding the next. Add the lemon juice, zest and salt and mix on low speed until combined. The mixture might look separated and that’s okay.
• Pour it into a small saucepan with a heavy bottom and place it over medium-low heat.
• Make sure you don’t let the curd come to a boil at any point, and don’t stop stirring at any point either, because that will lead to the eggs curdling, and the curd will taste like scrambled eggs.
• Heat the curd slowly until a candy thermometer reads 170ºF (76ºC). If you don’t have a thermometer, the curd should be thick and coat the back of a spoon. Once you achieve a nice thick curd, remove it to a bowl and place it in the fridge for at least 2 hours. The curd will set and get very thick as it cools.

Notes

Note 1: Emphasizing the need to use a pan with a heavy bottom and keep the heat low or medium-low. This will ensure the curd doesn’t taste eggy. Note 2: The reason why we beat the eggs with the butter and sugar before cooking, is because that helps speed up the denaturation process of the eggs, which will prevent the curd from having an eggy taste, it will prevent the eggs in the mixture from becoming scrambled eggs. This method also allows for the curd to be cooked without having to use a double boiler, and way faster. A lot of other methods just put everything in the pan together, but whenever I try those methods, I find that eggy aftertaste of the curd to be unpleasant, which is why I vouch for this method.  

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