Directions

1. Squeeze the lemon juice and place the water in two separate bowls.
2. Cut the guava paste into roughly 1 inch cubes.
3. Set out two bowls. Seperate yolks. Set the egg whites aside as we will not be using them.
4. Set up the double boiler: Fill the bottom of a double boiler with 1–2 inches of water. Bring the water to a simmer over medium heat. Place the glass bowl over the simmering water, ensuring it doesn’t touch the water.
5. Add the guava cubes, 2 teaspoons lemon juice, and 6 tablespoons of water to the mixing bowl. Whisk frequently until the guava paste melts and the mixture becomes smooth (about 6–7 minutes). Turn heat to low to let the temperature drop.
6. Taste for tartness and add more lemon juice as needed.
7. Temper the egg yolks: Pour and stir about 2 tablespoons of the mixture into the bowl containing the egg yolks. Add yolk mixture to double boiler. Keep heat low so eggs don’t scramble. Stirring constantly, and scraping the bottom and edges of the pot about 6-8 minutes. Curd will start to thicken and cling to the spoon. When you can draw a line along the back of the spoon (using a finger or silverware spoon if too hot) leaving a trail that does not fill in, it is done. Remove from heat.
8. Add butter, stir into curd until combined.
9. Using a silicon spatula, scoop into a glass container (I use a mason jar). Let cool slightly. Press plastic wrap directly onto the surface of the curd and refrigerate. Curd will continue to thicken as it cools. Enjoy!