Lemon curd tops my lemon tart to make it epic, and layers my blueberry cake to make it a star dish and spreads over my coconut scone to make it morish. This is how I make it!
- 4 egg yolks
- 2/3 cup sugar
- 1 tbsp lemon zest
- 1/3 cup fresh lemon juice
- Pinch of salt
- 85g /6 tbsp unsalted butter, softened to room temperature and diced
This is best done in a double boiler or in “Bain Marie”. Fill a small saucepan with water (about 4 inches) and bring it to boil, reduce the heat to keep the water at a simmer and place a clear Pyrex bowl inside. Make sure the size of the heatproof bowl (i.e. the Pyrex) is not too smaller than the saucepan so the steam is concentrated underneath it.
Place egg yolks, sugar, lemon zest, lemon juice, and salt into the Pyrex bowl and whisk until completely blended. As the curd cooks, whisk constantly until the mixture becomes thick, around 10 minutes.
Off the heat, add the butter dices and whisk until completely melted. Pour curd into a jar. Leave it open until completely cooled. Store in refrigerator up to 10-14 days.