Always use a double boiler or heat-safe bowl over simmering water to prevent scrambled eggs and ensure silky, smooth curd texture. Direct heat will cook the eggs unevenly and ruin your batch.

Push the finished curd through a fine-mesh sieve immediately after cooking to remove any cooked egg bits and achieve luxuriously smooth results every time.

Use eggs and butter at room temperature so they incorporate smoothly without temperature shock, resulting in a more emulsified and creamy final product.

Always zest your lemons first, then juice them—once a lemon is cut, the zest becomes harder to extract and you'll lose precious oils that add intense flavor.

Transfer hot curd to a bowl, press plastic wrap directly on the surface to prevent a skin from forming, then refrigerate for at least 2 hours until it reaches the perfect spreadable consistency.