Ingredients
Method
- Add 115 g unsalted butter to a large mixing bowl or the bowl of a stand mixer Beat on medium speed until creamy, about 1 minute. Add 300 g granulated sugar and ¼ tsp fine sea salt and beat until light and fluffy, 2-3 minutes.
- Add 7 large egg yolks and beat on medium-high until smooth, light and increased in volume, about 4 minutes. Add 80 g fresh-squeezed lemon juice and mix until combined.
- Transfer the mixture to a saucepan, and cook over medium heat while stirring constantly, until the mixture thickens and coats the spatula. The mixture should reach 170˚F (75˚C).
- Pass the curd through a fine-mesh sieve to remove any bits of egg that might have accidentally cooked, into a heat-proof bowl. Cover with a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Chill completely in the fridge, at least 2 hours. Curd can be stored in an airtight container for up to 5 days.
Notes
Adapted from Sarah Kieffer's excellent recipe for lemon curd, where I first learned the technique I'm sharing here for beating all of the curd ingredients together before cooking it on the stove. Her recipe uses a combination of egg yolks and whole eggs, but I like to use just egg yolks to make the curd extra rich and luxurious.
If you want a stronger lemon flavour, zest the lemons and rub the zest into the sugar before adding it to the butter.