Homemade Lemon Curd

Combine lemon zest, lemon juice, butter and sugar in a small saucepan and bring it to a low boil over medium low heat. Let butter melt and sugar dissolve while you stir occasionally. While lemon mixture heats up, beat egg yolks thoroughly until they are liquid.

Take the lemon mixture off heat once it starts to gently boil, then pour it through a fine mesh strainer to get rid of the lemon zest and any pulp in the lemon juice. Take 1/4 cup of the lemon mixture and whisk it into the egg yolks to temper them. Transfer remaining lemon mixture back into the sauce pan and heat back up over medium low heat. Pour tempered eggs into the sauce pan while you whisk it into the lemon mixture. Keep whisking for about 2 minutes to let the lemon curd thicken. The mixture can bubble around the edges but do not let it come to a boil or else the eggs will scramble.

Once it has thickened for 2 minutes, take it off heat and let cool for a couple of minutes. Then spoon it into a clean container. Cover lemon curd with plastic wrap right on top of it so that it doesn’t develop a skin, then seal the container with its top. Chill for at least 3 hours before using!