Ingredients
Scale
- 2 large eggs
- 2 egg yolks
- ¾ cup (150 g) caster (superfine) sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup (115 g) unsalted butter, cubed and cold
Instructions
- Beat together the eggs, egg yolks, sugar, lemon zest, and lemon juice in a medium bowl.
- Pour the mixture into a saucepan over low-medium heat, stirring continuously to dissolve the sugar.
- Gradually add the cold, cubed butter, stirring until melted and combined.
- Continue cooking, stirring often, until thick enough to coat the back of a spoon.
- Strain the curd through a fine-mesh strainer into a clean bowl.
- Transfer the curd to sterilized jars, let cool, then refrigerate.
Notes
Use fresh lemons for the best flavor.
Constant stirring is crucial to prevent the eggs from scrambling.
Straining ensures a silky texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 100
- Sugar: 8
- Sodium: 30
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 1
- Cholesterol: 50