Unsalted butter (cold)Cut into tablespoon-sized cubes113 g
Steps
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1
Wash two lemons and zest them, yielding about 2 tbsp of zest.
2
Combine the zest with sugar in a bowl or food processor, then rub or blend together until the sugar turns a moist, pale yellow color infused with lemon oil.
3
Juice the lemons, strain out the seeds, and measure about 100 ml of juice.
4
Separate six egg yolks from the whites, straining out the chalazae (the stringy bits attached to the yolks).
5
Whisk the strained egg yolks together, then stir them into the pot with the lemon sugar until the mixture turns a pale yellow.
6
Gradually stir in the lemon juice while straining it through the sieve to catch any remaining bits of yolk.
7
Place the pot over low heat and whisk continuously until the mixture thickens; test readiness by coating the back of a wooden spoon—if it holds a clear line without sliding off, it's done.
8
Remove from heat and stir in the cold, cubed butter a bit at a time until fully melted and incorporated, giving the curd a silky, rich texture.
9
For an extra-smooth texture, strain the curd once more to remove any cooked egg bits and leftover lemon zest fibers.
10
Pour the curd into a large bowl or shallow dish to cool quickly; if using soon, press plastic wrap directly on the surface to prevent a skin from forming. Once chilled and set, it's ready to enjoy—store refrigerated for up to a week or frozen for up to two months.
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