I personally believe everyone should learn how to make lemon curd. It is easy to make and delicious. This is a win-win situation in my book. You can use lemon curd as a filling in cakes, to flavour buttercream, to spread on scones, or to fill pastry shells. Sometimes I scoop it onto vanilla ice cream and top it off with crumbled shortbread cookies and fresh strawberries. Let your imagination go wild, and your taste buds too.
Use a microplane to zest lemons.
Use a reamer and sieve to strain the juice from your lemons.
Place a half filled pot of water on the stove to boil.
Whisk together your lemon zest and sugar in a large stainless steel bowl. Now whisk in your egg yolks and whole eggs. Finally, whisk in the lemon juice.
Place your bowl onto your pot over the simmering water. Let your curd thicken over heat, whisking from time to time. Cook for 20-25 minutes or until the curd is thick.
Remove the bowl from the heat and add your butter. Let the butter melt and the stir it into the lemon curd with a wooden spoon. Let curd cool.