- In a medium saucepan, add your lemon zest, sugar and egg yolks. Carefully whisk together then turn on the heat to medium low.
- Almost immediately add your lemon juice to help break down the sugar.
- We are going to cook over medium low heat until it starts to thicken, it will take about 10 minutes. Really watch the heat, and alternate between medium low and low, so we don’t “scramble” anything.
- The lemon curd will begin to thicken when it’s just below a simmer (around 170 degrees F).
- Once you start to see “swampy” bubbles, it’s starting to come together. You might notice that there are bits of zest, and potentially a little egg yolk that cooked together. If this is the case, you can take off the heat at this point, and strain the mixture using a fine mesh sieve. Place a sieve over a medium bowl and pour everything through. Using a ladle or spatula, push
as much as you can through. Discard the “bits” remaining in the sieve and return the silky smooth curd liquid to the pot then let cook again for another
minute or so.
- Add your cubes of butter, let melt into the curd and cook another 1-2 minutes, then remove from the heat and cool then enjoy.
- Store in jars or covered containers in the fridge for up to 2 weeks.
See Cook with Meg’s video for this recipe here!
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