Lemon curd is one of the most versatile dessert toppings around! Learn how to make this lemon curd recipe and you’ll come back to it time and again for topping everything from pancakes to cheesecake and more.
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Meanwhile, find a bowl just large enough to fit inside the saucepan without touching the top of the water. This process will go faster with a metal bowl, but a glass bowl will do just fine in a pinch.
Whisk the egg yolks and the sugar together in the bowl until smooth and light yellow, about 1 minute. Add the juice and the zest and whisk until smooth and combined.
Once the water reaches a simmer, reduce the heat to maintain at a gentle simmer; place the bowl with the egg mixture on top. Whisk continuously until the mixture is thickened, about 8 minutes in a metal bowl or closer to 12 or 13 with a glass bowl. The thickened mixture should be light yellow and coat the back of a spoon (curd will thicken more as it cools).
Remove from the heat and whisk in the butter, one piece at a time, allowing each pieces to melt before adding more.
Pour into a clean container; place a layer of plastic wrap directly on the surface of the curd, and then cover. Store in the refrigerator for up to two weeks.
Notes
Makes about 1 pint (2 cups) of curd.From Alton Brown.