- 1 cup cane sugar (or white granulated sugar)
- 3/4 cup freshly-squeezed lemon juice + 2 tablespoons lemon zest
- 1/4 teaspoon fine sea salt
- 2 large eggs + 4 large egg yolks
- 6 tablespoons unsalted cold butter, cut into small pieces
- Cook. Whisk all of the ingredients except butter in a small saucepan or double boiler until evenly combined. Cook over medium heat, whisking constantly, until the mixture reaches 170°F. (This is the temperature at which it will thicken. If you don’t have a thermometer, the consistency of the mixture should coat the back of a wooden spoon.)
- Add butter. Remove the pan from the heat. Immediately add in the butter and whisk until melted and evenly combined.
- Strain (optional). If you would like your lemon curd to be extra smooth (especially if you notice that any small bits of eggs have scrambled while cooking), strain the mixture through a fine mesh strainer.
- Chill. Transfer the lemon curd to a heat-safe jar or bowl. Press a layer of parchment (lightly misted with cooking spray) or plastic wrap directly onto the surface of the lemon curd, which will prevent a film from forming. Refrigerate for at least 1 hour or until chilled.
- Serve. Serve and enjoy! Leftover lemon curd can be refrigerated in a sealed container for up to 1 week.