Prep time approximately 30 minutes
7-8 Large egg yolks
275g Caster sugar
133ml Lemon juice (about 4 lemons)
Pinch of sea salt
1tbsp Finely grated lemon zest
½ cup Chilled unsalted butter (diced)
Add water for about an inch to a medium saucepan, or bottom pan of double boiler set. Bring water to a simmer for a medium to high heat. In the meantime, Using a glass bowl or a medium sized metal bowl, beat egg yolks with sugar and also a whisk until it is well blended and smooth for at least 1 minute. Add salt and some lemon juice then whisk it until smooth. If mixed in separate glass bowl, scrape it then pour into top pan of double boiler set.
After the water reaches a simmer, lower the heat and place the bowl over a saucepan/top pan into the bottom of double boiler. Don’t let the water to touch the bottom of the metal bowl/top pan of the double boiler because it could scorch and curdle the mixture. Cook the whisking until it gets thicker for at least 20 minutes. It will change from translucent to an opaque light yellow colour for the mixture. Don’t overheat the mixture or boil it as it will curdle.
Remove the mixture from heat and immediately whisk it with lemon zest to discharge oils. Add some butter one piece at a time gradually while whisking it to combine. Allow each partition of the butter to fully melt first before adding more. If straining (this is optional) for a smooth curd, strain quickly into a medium-sized bowl and press the strainer using the back of a spoon or a rubber spatula until only the coarse residue remains.
Allow the curd to cooloff, then cover it by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
Side note – Do not allow the curd mixture to boil. Remove immediately from the heat once curd has thickened. If straining the citrus zest as well, it is best to do it right away as it residual heat will continue to cook the curd.
Alternative options:
You can change the flavour of the curd by using different citrus fruits such as oranges, limes, mandarins or grapefruits
