A luscious and tangy lemon curd recipe perfect for spreading on toast, filling pastries, or enjoying by the spoonful.
Crack the eggs into a bowl and beat them with an electric mixer until they are light and fluffy.
Ensure the eggs are at room temperature for easier beating.
Add the sugar to the beaten eggs and mix until fully incorporated.
Gradually add the sugar to avoid clumps.
Zest the lemons and juice them, ensuring no seeds are included.
Roll the lemons on the counter before juicing to extract more juice.
Combine the egg mixture, lemon zest, lemon juice, and butter in a saucepan.
Cut the butter into small pieces for quicker melting.
Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency.
Do not let the mixture boil to prevent curdling.
Transfer the lemon curd to an airtight container and let it cool before storing in the refrigerator.
Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming.
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