Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out sugar and add a pinch of salt to it.

Cut up the cold butter into small cubes, and place in a bowl.

Zest the lemons with a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp and place Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest into a small bowl. Cut the lemons in half, and squeeze out as much juice as possible into another bowl. Strain juice through a fine strainer into the bowl with the lemon zest.

Separate the egg whites from the egg yolks, being careful not to break the yolks or get any shells in them. Put the whites away for another use.

Set up a double boiler by filling a medium pot about ⅓ of the way with hot water, and bring to a simmer.

In a heatproof metal bowl, add egg yolks and sugar and cream together very well with a whisk, until light and fluffy.

Add lemon juice and Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest into the egg mixture, and whisk together well.

Put the heatproof bowl on top of the double boiler, and hold it still with a dish towel. Stir the lemon curd slowly with a spatula, making sure to constantly scrape down the sides.

Continue to cook over low and gentle heat, about 5 – 8 minutes, until lemon curd starts to thicken, and can coat the back of a spoon without dripping off.

Remove the bowl from the heat, and add in cubed butter one piece at a time while stirring with spatula, until all butter is incorporated.

Place a piece of plastic wrap directly over the surface of the lemon curd to prevent a skin from forming. Place in the fridge to cool until ready to use.