This basic lemon curd recipe can be modified to create other citrus curds including cranberries, blood oranges, limes, oranges, grapefruit etc.
Ingredients
2 – 3 lemons, zested and juiced
1/2 c lemon juice
1 c sugar
4 whole eggs plus 1- 2 egg yolks
1/2 c butter, room temperature
1/8 t kosher salt.
Method
DO NOT USE AN ALUMINUM PAN.
Combine lemon juice and zest.
Beat eggs and sugar in a heavy stainless steel saucepan.
Add lemon juice and zest to the eggs and sugar in the pan, while cooking over medium heat, stirring constantly.
As mixture heats up, add butter, in one-inch cubes, stirring until butter is melted.
Add the salt.
Cook, stirring constantly until the lemon curd thickens
Do not overheat or burn.
Strain immediately in a bowl resting in an ice bath .
Refrigerate.
Cool and use as needed.