Step 1

Combine Ingredients Off Heat: In a medium saucepan, add the sugar, lemon juice, and eggs. Stir well to combine, ensuring this is done off the heat to prevent premature cooking of the eggs.

Step 2

Add Butter and Heat: Add the butter to the saucepan. Then, transfer the pan to medium heat.

Step 3

Stir Continuously: Stir the mixture continuously over medium heat. Continue until you see bubbles forming and the mixture starts to thicken. This usually takes a few minutes.

Step 4

Strain for Smoothness: Once thickened, take the saucepan off the heat. Strain the mixture through a fine mesh strainer into a bowl. This step is crucial to remove any cooked pieces of egg, resulting in a smoother curd.

Step 5

Optional Blending: For an extra smooth consistency, you can optionally blend the strained mixture with a stick blender.

Step 6

Cool and Refrigerate: Cover the surface of the curd with cling wrap, ensuring the wrap touches the curd to prevent a skin from forming. Refrigerate until cooled.

Step 7

Final Stir and Store: Before transferring to a jar, give the curd a good stir with a silicone spatula. Store in the refrigerator.

Step 8

Shelf Life: The lemon curd will last for one week in the refrigerator.