Lemon Curd

 

  • 3 large eggs
  • 1/2 cup granulated sugar
  • pinch of salt
  • 1 tsp grated lemon zest, from 1 medium lemon
  • 1/2 cup fresh lemon juice, from 3 lemons, strained
  • 6 Tbsp unsalted butter, cut into small pieces
  • 1/2 tsp vanilla extract
  • In a medium pot, combine eggs, sugar, zest, and salt. Whisk vigorously until well combined, frothy, and light in color. Whisk in lemon juice until blended.
  • Add butter pieces and set the pot over low heat, whisking constantly until the butter is melted and the mixture is thickened (7-9 minutes). The lemon curd will thicken around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at around 175-180˚F. When it's ready, it should coat the back of a spoon without running when you pull your finger across the spoon.
  • Strain the mixture through a fine sieve pushing through with a rubber spatula. Discard the solids left. 
  • Stir in vanilla extract. Let the mixture cool to room temperature then store covered in the refrigerator to fully set. Keeps in the refrigerator for up to a week.

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