How to Make Lemon Curd

Ingredients

• 4 large eggs
• 1 cup sugar
• 3/4 cup of lemon juice, from about 4 large lemons
• Zest of four lemons
• 1/2 cup unsalted butter, cut into cubes
• Pinch of salt

Directions

1. Before you turn on the heat, set yourself up. Lemon curd moves quickly once it starts, so have everything measured, prepped, and within reach. Place a fine mesh sieve over a medium sized bowl and keep it beside the stove, with a whisk and rubber spatula ready.
2. In a medium sauce pan, whisk the eggs with the sugar. Put the pan over medium heat and keep whisking until the mixture looks smooth and even.
3. Still whisking, pour in the juice, add the zest, and sprinkle in the pinch of salt. When everything is blended, begin adding the butter a piece or two at a time, whisking the whole time. Wait until each addition has partly melted before adding the next, and be sure to sweep the whisk around the edges and corners of the pot.
4. Cook the curd, whisking now and then, until it has thickened into a pudding-like texture, about 10 minutes total from when it first went on the heat. Take the pan off the stove. It will firm up more as it cools.
5. Pour the curd through the fine mesh sieve to catch the zest and any small cooked egg pieces. Press it through with the spatula, then stir for another two minutes so it cools a little faster.
6. Spoon the curd into a jar with an airtight lid, leaving the lid off while it cools on the counter top for about 15 minutes. Once it reaches room temp, seal the jar tightly and move it to the fridge or freezer.
7. According to the National Center for Home Food Preservation, lemon curd can be kept in the refrigerator for up to a month. It can also be frozen for up to 1 year. To thaw it, move the curd from the freezer to the fridge 24 hours before you plan to use it.