1-First, gather and prepare all your ingredients: zest the lemons to get that fresh, zesty edge, and juice them carefully to measure exactly what you need. This step takes about 5 minutes and sets the stage for a easy lemon curd that’s full of flavor.

2-Next, in a heatproof bowl, whisk together the 4 large egg yolks, 2/3 cup granulated sugar, 1 tablespoon lemon zest, 1/3 cup fresh lemon juice, and 1/8 teaspoon salt until everything is fully blended. Place the bowl over a pot of simmering water, like a double boiler, and keep whisking to prevent any lumps.

3-Then, cook the mixture over the simmering water for about 10 minutes, stirring constantly until it thickens to a consistency that resembles hollandaise sauce and reaches around 170°F. This is where the magic happens, turning your ingredients into that creamy, smooth lemon curd you love.

4-After that, remove from heat and whisk in the 6 tablespoons unsalted butter cut into pieces until it’s fully melted and the mixture turns creamy and glossy. Patience here pays off for the best results.

5-Finally, pour the mixture into a jar, cover it with plastic wrap touching the surface to stop any skin from forming, and let it cool before refrigerating. It should be ready in about 1 hour 15 minutes total, including cooling time, and can last up to 10 days in Bomber the fridge.