Directions

1. Squeeze the lemon juice and measure the water in separate bowls.
2. Cut the guava paste into roughly 1-inch cubes.
3. Separate the yolks into a small bowl; set the whites aside.
4. Set up the double boiler: Fill the bottom pot with 1-2 inches of water and bring to a simmer over medium heat. Place the glass bowl over the water without letting it touch.
5. Add the guava cubes, 2 teaspoons lemon juice, and 6 tablespoons water to the bowl. Whisk frequently until smooth, about 6-7 minutes. Reduce heat to low.
   >View video
6. Taste for tartness and add more lemon juice as needed.
7. Temper the yolks: Stir about 2 tablespoons of the hot mixture into the yolks, then pour the yolk mixture back into the bowl. Keep heat low so the eggs do not scramble. Stir constantly, scraping bottom and sides, 6-8 minutes until the curd coats the back of a spoon.
8. Add the butter and stir until fully combined.
9. Use a silicone spatula to transfer the curd to a glass jar. Let it cool slightly, press plastic wrap directly on the surface, then refrigerate until thick. Enjoy!