Ingredients
- 1 cup freshly squeezed lemon juice (about 4–5 large lemons)
- 1 tablespoon finely grated lemon zest
- 1 cup granulated sugar (200 g)
- 3 large eggs
- 3 large egg yolks
- 1/2 cup unsalted butter (115 g), cubed
- 1 pinch salt
Instructions
- Wash and dry lemons. Finely grate zest, avoiding white pith. Squeeze lemons to obtain 1 cup juice and strain.
- In a heatproof bowl, whisk eggs, egg yolks, sugar, and salt until smooth and slightly pale.
- Stir in lemon juice and zest until fully combined.
- Transfer mixture to a saucepan and cook over low to medium-low heat, stirring constantly and scraping sides and bottom.
- Cook for 8–12 minutes until thickened enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.
- Remove from heat and stir in cubed butter until melted and smooth.
- Strain through a fine-mesh sieve for an ultra-smooth texture.
- Cover surface with plastic wrap to prevent a skin. Cool at room temperature, then refrigerate until set.
Notes
- Cook over low heat to prevent curdling.
- Straining ensures a silky, lump-free texture.
- Curd thickens further as it cools.
- Store refrigerated up to 1 week.
- Freeze up to 3 months in a freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 85 mg
