Easy Lemon Curd - With Whole Eggs (No wasted egg whites!)

Step 1

Wash 2 medium-large lemons well and zest them. I like to use my microplane* for this. You're just trying to get the yellow zest - not the white pith - it's bitter.

Step 2

Juice lemons. You'll need 1/2 cup of lemon juice. This took two lemons for me, but there is a chance you might need more if your lemons aren't very juicy.**

Step 3

Separate eggs. Put the yolks in a medium sized pot and the whites in a small bowl.

Step 4

Add sugar to the yolks and whisk them vigorously (before heating) for about a minute so they're well combined.

Step 5

Add lemon juice and lemon zest and whisk well again. Turn heat to medium (on the lower side of medium) and whisk until the mixture starts to thicken just a tiny bit (probably around 3-5 minutes).

Step 6

Add egg whites and continue cooking over medium heat, whisking constantly and making sure you scrape the entire bottom of the bot consistently as you go (you're trying to avoid scrambling the eggs). In around 6-8 minutes the mixture will start to thicken much more.

Step 7

Once it's thick enough to coat the back of a wooden spoon, take it off the heat. Add small chunks of butter, one at a time, stirring well after each addition.

Step 8

Pour the lemon curd into a bowl to cool. Avoid scraping the bottom of the pot if you can see any small egg pieces there. Once the curd is in the bowl you can either cover it with plastic wrap (pressing it against the curd so a skin doesn't form) and refrigerate it, or you can leave it at room temperature and stir it occasionally to cool. Once it's cool you can separate it into smaller containers for eating, freezing or giving away. :)

Step 9

Refrigerate for 7-10 days or freeze for up to a year. Enjoy! :)