This Lemon Curd is luscious, zesty, creamy & smooth. With two easy ways to make, it will soon become a regular in your kitchen & you'll never want to buy a shop bought one again!
Melt the butter in the microwave or pan & set aside to cool slightly.
Whisk together sugar & eggs in a medium-sized microwave-safe bowl.
Whisk in lemon juice & zest.
Microwave on medium power for one minute. Stir.
Continue microwaving at full power in minute intervals, stirring after each interval until the mixture is thick enough to stick to the back of a spoon. (The curd will thicken as it cools.)
Strain curd through a fine-mesh sieve to remove zest.
In a small saucepan, combine sugar, lemon juice, lemon zest, & eggs.
Add the butter & cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture & the curd is thick enough to leave whisk marks, about 6-8 minutes.
Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with cling film.
Make sure you keep temperatures low at all times.
Heating the egg too quickly will cause them to curdle, giving you scrambled eggs.
Whisking them over a double-boiler (or bain-marie) warms them just enough, but since the heat is indirect, it's much harder to curdle them.
If using the Bain Marie method, there should be at least an inch of space between the water & the bottom of the bowl. Don't let them touch.
This curd can be stored for up to 2 weeks in the fridge.