Temper the Eggs
- Temper the eggs with the sugar & lemon juice mixture, see note below.
- Remove sugar lemon juice mixture from the heat briefly, while you vigorously whisk and add your beaten tempered egg.
- Put pot back in double boiler formation. Whisk constantly, over simmering double boiler.
- Continue to whisk, for about 5 minutes or so, until curd becomes thick. You will know it is done when it coats the back of a spoon, or you can run a spoon across the curd and the bottom of the pot remains visible. See photo.
- Remove from heat, and let cool for about 20 minutes.
Did you get scrambled egg in your lemon curd? If you don't temper your eggs properly, the egg can 'cook' when it hits the hot liquid and leave you with bits of scrambled egg in your lemon curd! No worries though, use a wire mesh strainer to remove the egg. It will take some time for the lemon curd to fall through, as it will be thick. Use the back of a spoon to help it through. Or, you can just scoop the bits of scrambled egg out!
To temper the eggs:
This step should not be skipped, and can cause your lemon curd to have bits of scrambled eggs in it if you do (LOL!).
Whisk your eggs in a bowl, and while you are whisking, add a teaspoon of your hot liquid. In this case, the hot liquid would be our lemon juice, sugar, zest mixture. This is done before adding the egg to the hot liquid to help bring the temperature of the egg up so that it doesn't "scramble" when added to the hot liquid in the pan. In this recipe, I recommend adding 4 or so teaspoons, one at a time, while vigorously whisking your eggs during the additions of the hot liquid. This will make sure your eggs are warm enough that they won't scramble when you add them to the lemon juice, sugar mixture in on the stove.