I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
- 135 g sugar
- 140 g eggs
- 13 cl lemon juice
- 175 g butter
- In a saucepan, bring the sugar, the eggs, the juice and the zest of the two yellow lemon to a boil while stirring .
- When the mixture becomes thick remove it from the heat, filter it on the butter that you’ve already cut into cubes (use a strainer ).
- Mix the previous mixture using the immersion hand blender (it is required otherwise your lemon curd will be liquid).
note: don’t use the blender, your lemon curd will be full of bubbles, and it is not the expected results, the cream should be smooth without bubbles.