Lemon Curd

Directions

• In a medium sauce pan, whisk the eggs and sugar together. Set over medium heat. Continue whisking until fully combined and uniform in consistency.
• Continue whisking and add the juice, zest, and a pinch of salt. Once that looks well incorporated, add the butter a piece or two at a time while whisking continuously. Let each piece partially melt before adding more. As you whisk, make sure you get into the nooks and crannies of your pot.
• Continue to cook the curd, whisking occasionally until it thickens to a pudding-like consistency, about 10 minutes total from the start of cooking. Remove from heat. (The curd will continue to thicken as it cools.)
• Strain your curd through the fine mesh sieve to remove the zest and any cooked eggy bits. Use a spatula to push the curd through, then stir for another 2 minutes to help it cool down more quickly.
• Transfer the curd to a jar with an airtight lid, but leave it uncovered as it cools (I use Ball or Weck canning jars) on the counter top for about 15 minutes. Once at room temp, cover tightly with the lid and transfer to the fridge or freezer.