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Step 1
Place a strainer over a medium-sized bowl near the stove.
Step 2
Place the sugar in a small bowl and zest the lemons onto the sugar. Use your fingers to rub the sugar and zest together. Juice the lemons until you have 3/4 cup of juice.
Step 3
In a nonreactive 3 quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Stir in the lemon juice and butter.
Step 4
Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.
Step 5
Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.
Step 6
The lemon curd is good in the refrigerator for 2 weeks and can be frozen for up to 1 year. If freezing the curd package it in a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before intended use.