Servings: 8.8 oz
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Equipment
Ingredients
- 2 eggs large, about 100 g
- lemon zest from 1 medium lemon
- 3 tbsp lemon juice or juice from 1 medium lemon
- 1/3 cup sugar 65 g
- 3 tablespoons unsalted butter 43 g
Instructions
- Prep Lemons: Rinse lemon(s) under running water. For extra cleaning, soak in a water and baking soda solution for 15 minutes.
- Zest Lemons: Use a microplane or grater to remove the zest from half the lemon, avoiding discolored spots and white pith.
- Juice Lemons: Squeeze out the juice and set it aside.
- Double Boiler Setup: Place a heatproof bowl over a pot with simmering water, ensuring the bowl doesn’t touch the water.
- Cook Mixture: In the bowl, whisk eggs and sugar until combined. Add lemon zest and juice, stirring continuously until the mixture thickens and coats the back of a spoon.2 eggs, 3 tbsp lemon juice, 1/3 cup sugar, lemon zest
- Add Butter: Remove from heat once thickened, add chopped butter, and stir until completely melted and incorporated.3 tablespoons unsalted butter
- Cover: Use plastic wrap to cover the curd directly, preventing skin formation.
- Chill: Let the curd cool at room temperature, then refrigerate while still covered.
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