- In a heavy saucepan, combine the zest, juice, sugar, and egg yolks with a whisk until smooth.
- Add the butter and cook over low heat, stirring constantly with a whisk, making sure to scrape the bottom and corners of the pan, until the mixture thickens and coats the back of a spoon, about 10 minutes. Strain if desired.
- Let cool and refrigerate.
- This lemon curd will keep for one week in the refrigerator and freezes well.
There are essential oils present in the zest that gives the full lemon flavour to the curd. You will need a good 30 ml (2 tablespoons). Wash thoroughly before grating the zest and squeezing the citrus. To extract maximum juice, heat the fruit for 30 seconds in the microwave oven, and then roll them firmly on the counter before squeezing.
Choose a stainless steel saucepan. Aluminum can react with the acidity of the juice and give a metallic taste to the curd.
Straining the curd helps remove the egg chalazae and the citrus zest and pulp.
Change the flavour!
The curd can be prepared with the juice and zest of the citrus of your choice: lemon, lime, grapefruit, tangelo, blood orange ... or a mixture of citrus.