How to Make Lemon Curd

Prepare Ingredients: Zest the lemons and then juice them to get the required amount of lemon juice. Set aside. Cut the butter into small pieces and keep it in the refrigerator until needed.

Egg mixture: In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined. This helps prevent the cornstarch from clumping when liquid is added.

Add Lemon Juice and Zest: Gradually whisk in the fresh lemon juice and zest until the mixture is smooth and free of lumps.

Cook the Mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or a heat-resistant spatula. Be sure to scrape the bottom and sides of the pan to prevent the mixture from sticking and curdling.

Cook Until Thickened: Continue to cook the lemon mixture until it thickens enough to coat the back of a spoon. This should take about 7-10 minutes. The mixture should be smooth and glossy.

Add Butter: Remove the saucepan from the heat and immediately add the cold butter pieces, stirring until the butter is completely melted and incorporated into the curd. This will give the lemon curd a rich and silky texture.

Strain the Curd: For an extra smooth curd, pour the mixture through a fine-mesh sieve into a clean bowl. This will remove any bits of cooked egg or lemon zest that might have clumped together during cooking.

Cool and Store: Allow the lemon curd to cool to room temperature, then cover it with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate the curd for at least 2 hours before using or until it is fully chilled and set.

Storage: Store the lemon curd in an airtight container in the refrigerator for up to two weeks. It can also be frozen for up to three months. Thaw it in the refrigerator overnight before using it.