Step 1

Get all your ingredients ready.

Step 2

Thoroughly whisk eggs in a bowl.

Step 3

Add whisked eggs, sugar, lemon juice, and zest to a medium-sized saucepan. Whisk ingredients thoroughly. Next, add the butter cubes to the egg mixture. Note that the butter will melt while cooking.

Step 4

Turn on the burner to the lowest heat setting. Next, place water in the bottom of a double boiler.

Step 5

Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Do not boil the curd; it will split, and you'll have scrambled egg bits. Stir with a spatula for 20 minutes.

Step 6

After 20 minutes, increase the heat to a low-medium flame. Stir constantly. In the last five minutes, the curd will go from liquid yellow to an opaque creamy color and thicken up quite nicely.

Step 7

Once it thickens, remove it from the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but is just an aesthetic choice.

Step 8

This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last 1-2 weeks in the refrigerator.