Ingredients:

  • 1/2 cup (1 stick, 113g) unsalted butter, cut into cubes
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • 1 tablespoon lemon zest, finely grated

Instructions:

  1. In the saucepan, combine the cubed butter and sugar.
  2. Whisk in the whole eggs and egg yolks until well combined and smooth.
  3. Add the lemon juice and lemon zest. Whisk until fully incorporated.
  4. Place the saucepan over low heat and cook, stirring constantly with a whisk or spatula, until the curd thickens enough to coat the back of a spoon (10-15 minutes).
  5. Check for doneness: dip a spoon into the mixture and run your finger across the back of the spoon. If the line holds, the curd is done.
  6. (Optional) Strain the curd through a fine-mesh sieve into a clean bowl for an extra smooth curd.
  7. Transfer the lemon curd to a sterilized jar. Allow to cool completely at room temperature before sealing and refrigerating.