Making lemon curd is a matter of cooking butter, sugar, lemon juice, and eggs over medium-low heat until it's emulsified. The trickiest part about it is ensuring that your eggs don't begin to cook before they are properly emulsified into the other ingredients; otherwise, you'll end up with a lumpy, scrambled-egg-tasting lemon curd. Avoid this common homemade lemon curd mistake by creaming the butter and sugar together first before adding the eggs so that they incorporate more easily into an already smooth mixture.
If you need to use it immediately, you can place the bowl of curd into a larger bowl or tray of water and ice. Tran recommends using a rubber spatula to fold the mixture while it's over the ice bath - the butter and eggs will begin to set as the mixture cools. Or for a more hands-off method, spread the curd into a shallow pan and place plastic wrap over the surface then place it in the refrigerator for an hour or two before using.
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