Luscious Lemon Curd

Since lemons are quite acidic, choose a non-reactive pan to make your curd. Use stainless or non-stick. Aluminum, cast iron, and unlined copper are all examples of reactive metals. Not only will they react with the acidity but they could color your curd and make it taste yucky, simply put.

In a medium saucepan, over medium heat; pour lemon juice, butter, and cream. Heat to just under a boil; the butter should be melted. Remove from heat.

In a mixing bowl, whisk sugar, eggs, and yolks until combined, they should be light yellow, thick and creamy. Whisk in a little (about 1/4 cup) of the hot liquid into the sugar-egg mixture, gradually whisking in a bit more until combined. This technique, called tempering, heats the eggs slowly and gently so they don’t scramble or curdle.

Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan occasionally to keep the eggs from scrambling.

Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through, about 5 to 8 minutes. Remove from heat and pour curd strain through a fine sieve. Stir in the kosher salt and vanilla.

Cool completely, using on your favorite treats or baked goods.