Best Lemon Curd Recipe

Place the eggs and yolks in a medium-sized heatproof bowl, whisk together, and set aside.

In a medium-sized saucepan, whisk together the sugar, cornstarch, salt, and lemon zest. Turn the heat to medium-low and add the butter and lemon juice. Stir often, until the butter melts, the mixture is incorporated, and the mixture is warm and just starting to bubble on the edges (not boil).

Place an additional, clean medium-sized pot on the stove to prepare for the next step. Remove the lemon mixture from the stove and slowly, gradually pour it into the egg mixture, whisking constantly to temper the eggs. It is important to whisk continuously and vigorously so the eggs don't scramble.

Pour the tempered eggs into the clean pot on the stove over medium-low heat, and continue to whisk continuously until the lemon egg mixture begins to thicken to a pudding-like consistency. This will take several minutes. You can do the spoon test to check if it is ready by dipping a spoon in the curd, running your finger across the back, and if it leaves a clean trail, it is ready.

Place a fine-meshed sieve over a medium-sized bowl, and press and strain the curd through the sieve into the bowl to remove any cooked egg bits and lemon zest. Stir in the heavy whipping cream and let cool 10-20 minutes before refrigerating. I like placing the bowl over a pot or bowl with ice water for an ice bath, stirring it occasionally to help it cool more quickly.

Place the curd in a jar or an airtight container and let it cool for 1-3 hours before serving or using in a recipe.