1-First, fill the bottom pot of a double boiler with 1-2 inches of water and bring it to a boil, then reduce to a simmer. In the top pot, combine the egg yolks, granulated sugar, lemon zest, lemon juice, and salt. Whisk everything together until it’s well mixed, setting the stage for a creamy texture.

2-Next, place the top pot over the simmering water and whisk constantly for about 10 minutes until the mixture thickens to a hollandaise-like consistency. This step is crucial to avoid any lumps and ensure your lemon curd turns out just right. Once thickened, remove from heat and add the butter pieces, whisking until they’re fully melted and blended in.

3-After that, transfer the curd to a container and cover it with plastic wrap to stop a skin from forming as it cools. Let it sit at room temperature before refrigerating; it will thicken more as it chills. The whole process, including prep and cook time, takes about 1 hour and 15 minutes, making it perfect for a quick dessert project.