Lemon Curd
This curd is easy to make and very lemony. I use it for a variety of things including sweet rolls, lemon bars, pavlova, and a few savory dishes.
- 6 large eggs
- 240g or 1 cup freshly squeezed lemon juice
- 200g or 1 cup granulated sugar
- zest of 6-8 lemons
- 113g or ½ cup butter unsalted
- ¼ tsp fine sea salt
In a medium stainless-steel bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and salt.
Put 1 inch / 2.5cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat. Place the bowl with the lemon mixture over the simmering water.
Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes; it will be the consistency of smooth pudding.
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