- 2/3 cup (160 ml) sugar
- 3 large egg yolks
- 3/4 cup (180 ml) fresh lemon juice
- 4 tbsp (1/2 stick, 57 g) of cold unsalted butter, cubed
- 1/2 tsp (2.5 ml) of pure vanilla extract
- pinch of kosher salt
In a medium heatproof bowl, whisk together the sugar, egg yolks, eggs and lemon juice. (Be sure to use a bowl large enough to sit on the top of your saucepan).
In a 2-quart saucepan, bring 4 cups of water to a simmer over medium-high heat. Set the bowl over the simmering water (don’t let the bowl touch the water) and heat the mixture, whisking constantly, until thickened (the mixture should have the texture of mayonnaise), about 10 minutes.
Remove from the heat and whisk in the butter, vanilla, and salt until completely combined.
Pour the lemon curd into a plastic or glass container, press plastic wrap on the surface of the curd, and refrigerate until completely chilled, at least 2 hours and up to overnight, before using.
Tip: The lemon curd will keep, refrigerated, for two to three days.