- 3 3 lemons (zested and juiced)
- 1 ½ cups sugar
- ¼ pound unsalted butter (room temperature)
- 4 extra-large eggs
- ½ cup freshly squeezed lemon juice (from about 3–4 lemons)
- ⅛ teaspoon kosher salt
Required Kitchen Tools
When preparing lemon curd, having the right tools on hand ensures a smooth and fuss-free cooking process. Here's what I recommend:
- Food Processor: To blend lemon zest and sugar into a fragrant mixture.
- Mixing Bowls: Essential for combining ingredients before cooking.
- Whisk or Electric Mixer: To ensure the eggs, sugar, and butter cream are mixed perfectly.
- Medium Saucepan (2-quart): For cooking the lemon curd gently without burning.
- Fine Mesh Strainer (optional): If you want the curd extra smooth and silky.
Glass Jars or Containers: For storing your fresh lemon curd in the fridge.
