Step 1

Zest one lemon and set aside. Squeeze your lemons and strain out any seeds if needed.

Step 2

In the bowl of your stand mixer, fitted with the paddle attachment, combine granulated white sugar, a pinch of salt, and 85 grams of room temperature butter. Make sure to reserve the additional 30 grams of butter for finishing the curd. Cream the butter and sugar together. This should take about 2 minutes.

Step 3

When the butter and sugar have been creamed together, slowly add your eggs. The mixture will not cream together.

Step 4

Once you have added the eggs, add your lemon juice. The mixture will curdle but it will smooth out once you cook it.

Step 5

Transfer your butter/sugar/egg/lemon juice mixture to your saucepan and over low heat cook until your lemon curd starts to look smooth. Make sure to constantly stir the mixture. The curdling will disappear when the butter starts to melt.

Step 6

Increase the heat to medium, and while stirring constantly, cook until the mixture starts to thicken. Do not allow for it to come to a boil. The lemon curd is ready when it leaves a path on the back of a spoon and has a temperature above 175F

Step 7

Remove the curd from the heat and strain curd into your prepared pan.

Step 8

Whisk the reserved 30 grams of unsalted butter into the curd. Add lemon zest and stir to combine. Allow for the foolproof lemon curd to cool to room temperature before transferring to the refrigerator. It will thicken as it cools.

Step 9

The lemon curd will be good for up to 14 days in your refrigerator in an airtight container. You can also freeze it up to 3 months. Thaw it in your refrigerator before using.