Step 1

Add egg yolks, sugar, lemon juice and zest, and salt to a sauce pan. Cook on lowest heat on stove with constant stirring. Cooking low and slow is the key to making lemon curd and don’t stop stirring.Pro-tip: You shouldn’t see any bubbles while cooking lemon curd. Reduce heat to lowest! If you are having trouble with the temperature, it’s the stove. Better use double boiler to make lemon curd. It will take longer time to cook, but will result in silky smooth curd.

Step 2

While the curd in coming together add chilled(cubed) butter. Continue to stir and cook on low flame. Use cooking thermometer to check the temperature of the curd. When curd reaches 167°F, eggs are fully cooked and it’s safe to eat.

Step 3

Alternatively to check for the doneness of curd is to check when curd thickens if it is thick enough to coat the back of your spoon. This indicates the doneness of curd.

Step 4

Remove sauce pan from stove.

Step 5

Pour thickened lemon curd into a fine mesh strainer to strain and remove the zest and any scrambled bits of eggs from the curd. Strain into a heat proof bowl or jar.

Step 6

Keep lemon curd covered with plastic cling wrap to avoid skin formation on top of the curd. Allow curd to cool for 30 to 45 minutes before you can use it in any recipe or simply transfer it to serving jars to be refrigerated for later use.