Lemon Curd

Keep a jar of lemon curd in the fridge for biscuits, oatmeal, ice cream, cheesecakes, and more.

Ingredients

• 2 cups (480 ml) granulated sugar
• 1/2 cup (120 ml) salted butter, softened
• 4 large eggs
• 2 large egg yolks
• 1 Tbsp. (15 ml) lemon zest, plus 1 cup (240 ml) fresh juice (about 6 large lemons)

Directions

1. Make the curd: beat the butter and sugar with an electric mixer on medium speed until blended, about 45 seconds. Add the eggs and egg yolks, 1 at a time, beating just until blended after each addition. Gradually add the lemon juice to the butter mixture, beating at low speed just until blended. Stir in the zest. (The mixture will look curdled.)
2. Cook the curd: transfer the mixture to a heavy 4-quart (3.78 L) saucepan and cook, whisking constantly, over medium-low heat until the mixture thickens and coats the back of a spoon, 10 to 14 minutes.
3. Chill the curd: transfer it to a bowl and place plastic wrap directly on the warm curd (to prevent a film from forming). Chill until firm, about 4 hours. Refrigerate in an airtight container for up to 2 weeks.