1-Getting started with this lemon curd recipe: is as simple as rounding up your ingredients and diving in. Begin by placing the sugar in a medium-sized pot and zesting the lemons right over it to capture all those fragrant oils. Gently rub the sugar and zest together with your fingers to release the essential flavors, setting the stage for that bright citrus taste.

2-Next: pour the freshly squeezed lemon juice into the pot and stir it smoothly into the sugar mixture. In a separate bowl, crack the 6 large whole eggs, add the 1/4 teaspoon fine sea salt, and beat them well with a fork until the whites are fully broken up. Add this egg mixture to the pot and whisk everything together thoroughly for a uniform blend.

3-Now: set the pot over low heat and cook while stirring constantly until the curd thickens and reaches about 170 degrees Fahrenheit, or it coats a spatula without dripping off. This step is key to avoid any lumps, so keep that spoon moving. Once it’s ready, slice the 1/2 cup unsalted butter into a bowl, place a sieve over it, and pour the cooked curd through to remove the zest and any bits for a silky finish. Stir until the butter melts completely, then transfer to an airtight container and chill in the fridge it’ll keep for about 2 weeks or longer in the freezer.