Failproof Lemon Curd, Aka: You Couldn'T Curdle This If You Tried

1. 1

   Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.

2. 2

   Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.

3. 3

   Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.

4. 4

   Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170u00b0F on a thermometer. Don't let the mixture boil.

5. 5

   Immeadiately transfer to a cool bowl and cool.

* Per serving · 4 servings · Values may vary.