Lemon Curd Recipe

Place egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and lemon zest and give it a good mix, then gradually add lemon juice. Heat on low, while stirring constantly with a rubber spatula until the mixture thickens, just starts to bubble, and coats the back of a wooden spoon (roughly 79.5°C). Remove the pot from heat, and strain. Then mount in the cubed butter by adding it in increments, mixing well each time, or using an immersion blender. Place in either a bowl or on a plastic-lined baking tray and cover the surface with plastic wrap. Chill immediately. NOTES: If making a large batch of curd, always use a double boiler, as it’s easier to control the cooking temperature.