Lemon Curd🍋

Set up a double boiler. Bring about 2 inches of water to a boil in a saucepan. Make sure that the water is shallow enough so that it doesn't touch the bottom of the mixing bowl once the bowl is set on top of the saucepan. Heat on medium heat.

In the bowl, whisk together 2 whole eggs, 2 egg yolks, and 3/4 cup of granulated sugar until smooth and well combined. Reduce the heat under the saucepan so the water is at a gentle simmer, not a full boil. Using an oven mitt, place the bowl on top of the saucepan and hold it steady while you whisk vigorously and continuously, keeping the eggs moving so they thicken without scrambling.

The egg mixture will start to thicken and become frothy.

Whisk in half of the lemon juice while the bowl is still over the simmering water, continuing to whisk constantly so the mixture stays smooth and the eggs don’t curdle.

Add the remaining lemon juice and half of the cubed butter to the bowl, whisking vigorously and continuously to keep the mixture smooth. Continue adding the remaining butter a little at a time, whisking after each addition until it’s fully melted and incorporated. The curd will thicken as you whisk, and the whole process should take about 6–7 minutes.

Once the lemon curd is finished, let it cool slightly at room temperature. Transfer it to an airtight container and refrigerate until fully chilled; a mason jar works well for this. It will keep in the refrigerator for up to one week, and it will continue to thicken as it cools.

Enjoy!