Lemon Curd
Author: Nicole
Ingredients
  • finely grated zest from 2 lemons (reserved)
  • ½ cup freshly squeezed lemon juice (~ 3 lemons) (see Notes)
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 egg yolks (see Notes)
  • 8 tablespoons (1 stick) unsalted butter, cut into small cubes
  • ¼ teaspoon Kosher salt
Instructions
  1. In a medium microwave-safe bowl, whisk together the lemon juice, sugar, eggs, egg yolks and salt until smooth.
  2. Stir in butter cubes.
  3. Microwave on high power for 45 seconds. Remove and stir vigorously with a whisk. Continue to cook 45-second intervals, stirring after each interval. It will take 4-7 minutes, depending on the power of your microwave.
  4. Lemon curd is done cooking when it coats the back of a metal spoon. It’s also done when it reaches 175˚F on an instant read thermometer.
  5. Once fully cooked, whisk well.
  6. Add lemon zest and stir.
  7. Allow the lemon curd to cool to room temperature. It will thicken as it cools.
  8. Cover and store in the refrigerator for up to 2 weeks.
Notes
* Before squeezing a lemon, heat it in a microwave for about 15 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* Why not use the two extra egg whites to make two Tequila Sours? Feel free to substitute another alcohol (such as whiskey or bourbon) if you prefer.
* Don’t worry if you mistakenly add the lemon zest to the rest of the ingredients before heating. I did this and it turned out perfectly fine.
* If you notice any small lumps in your finished lemon curd, you may have overcooked it. Simply push it through a fine-mesh strainer and it will be silky smooth.
Recipe by Riegl Palate at https://www.rieglpalate.com/lemon-curd/