Juice and Zest 2 Lemons
2 Lemons
Add 100g sugar, a pinch of salt and the lemon zest from 2 lemons to a blender and blend for 20 seconds
100g Sugar, 1 Pinch Salt
Add the blended sugar mixture along with 70g lemon juice (don't worry if you have slightly less), 3 egg yolks and 50g unsalted butter to a heatproof bowl over a saucepan of simmering water
50g Unsalted Butter, 3 Egg Yolks
Whisk using heatproof whisk as the mixture melts and combines
Continue to stir over the heat until the mixture thickens. Scrape down the sides of the bowl with a silicone spatula every few minutes. When the mixture is very thick and creamy and coats the back of a spoon in a thick layer, it is ready. Ideally you want to heat it to 170-175 degrees F/ 76-79 degrees C.
Pour the curd into a clean heatproof container and leave to cool completely before covering and refrigerating
