Separate egg yolks from whites. Remove the zest for 2-3 lemons. Juice lemons to reach ½ cup lemon juice. Slice butter into cubes and set aside.
Place egg yolks in a double boiler.
Add sugar to egg yolks and whisk together. Mix together. Mixture will be thick and become thinner and more smooth the more it's whisked
Place over medium/low heat. This is very important. Do not stop whisking ingredients.
Add Lemon Juice and Lemon Zest to mixture when over medium/low heat and continue whisking for 10-15 minutes.
When the mixture coats the back of a spoon or resembles a thin sauce it's time to pull off the heat. You might also see some bubbles forming around the edges too.
Remove from heat and stir in cold butter cubes. Continue whisking as the butter melts and the curd becomes silky smooth.
Optional If you wish to strain the lemon zest out of the curd, now is the time to press the mixture through a fine mess sleeve or strainer.
Place curd into a jar or container and place plastic wrap on top of curd. This helps prevent the top from forming a thick skin.
Notes
This recipe makes about 2 cups lemon curd.
How to Store Lemon Zest
Lemon Zest will keep in the refrigerator for up to 1 week when stored in a sealed container. Remember to place a piece of plastic wrap on top of curd to press out any air from the top. Freeze. Freeze Lemon Curd for up to 3 months when stored in a sealed container.Tips:
Use low heat. Slow and steady while whisking
Fresh Lemons will give the best result
Whisk and don't stop. To prevent eggs from scrambling
Store in a sealed container with a piece of plastic wrap on top to prevent a thick skin forming.