Smooth and Tangy Lemon Curd

Ingredients

Zest of 3-4 large lemons (I used meyer lemons)

½ cup lemon juice

½ cup sugar

2 large eggs

½ cup (1 stick) unsalted butter, softened and cubed

Pinch of kosher salt

Equipment

Fine mesh strainer/sieve

Food processor or immersion blender

Directions

- Combine the lemon juice and zest in a small saucepan over low heat.

- In a glass, heatproof bowl, whisk together the eggs and sugar.

- Fill another saucepan with about 2 inches of water and bring to a boil.

- Once the lemon juice in the first saucepan begins to boil, remove it from the heat. Slowly add the lemon juice to the egg and sugar mixture, whisking vigorously and continuously so the eggs don’t cook.

- When fully combined, place the glass bowl on the saucepan to create a double boiler effect.

- Do not stop whisking or else the egg will cook and you’ll end up with scrambled eggs. Add a small pinch of salt. Continue whisking the mixture until it is thick and creamy, about 10 minutes.

- Remove the bowl from the saucepan and quickly pour it through a fine mesh strainer into your food processor or another bowl (if using an immersion blender), using a spoon or spatula to push all the custard through.

- Begin blending, adding the soft butter about a tablespoon at a time until smooth and combined. Place in a glass container and refrigerate for at least 3 hours before serving.

Enjoy!

DIY Double Boiler

(The saucepan with a few inches of boiling water in it heats up the bowl without a change of it burning. Make sure to use a towel or pot holder when handling the bowl)