{Lemon Curd} – Curd de lamaie
  • 5 large egg yolks (6 small)
  • Zest from 2 lemons
  • 90ml fresh lemon juice
  • 210g white sugar
  • 100g butter
  • ⅛ teaspoon salt
  1. Pour one cup of water in a small saucepan and bring it to a boil over medium flame.
  2. To make the curd, prepare a heatproof bowl that fits the saucepan but its bottom doesn't touch the boiling water.
  3. Combine all the ingredients into the bowl and mix roughly.
  4. Place the bowl over the boiling water and cook for 20-25 minutes, mixing often.
  5. It is a slow process, but the final curd is well worth the result.
  6. Cook until the mixture begins to thicken then remove from heat and strain through a fine sieve.
  7. Store the curd in a glass jar in the fridge for up to 4 days or a week if you seal it well.
If you find the stove method to be too time consuming, after 10 minutes on the stove, place the bowl in the microwave and cook 15 seconds at a time, mixing well. After 4-5 shifts in the microwave, the curd is thick and dense.
Strain and store as above.

Replace part of the lemon zest with lime or orange zest and you'll get a whole new flavor!
Recipe by Pastry Workshop at https://pastry-workshop.com/lemon-curd-curd-de-lamaie/