Ingredients
The following ingredients have 4 Servings
- 4 large eggs
- 8 tablespoons unsalted butter
- 6 tablespoons fresh lemon juice
- freshly grated zest from 2 large lemons
- 1 cup granulated sugar
Instruction
- In a small bowl, beat the eggs.
- Place a medium bowl over a pot of simmering water or use a double broiler.
- DO NOT allow the water to come to a boil. Keep it simmering.
- Put the butter, lemon juice, zest and sugar into the bowl and stir until butter is melted and sugar is completely dissolved. Mixture will no longer feel gritty when rubbed between two fingers.
- Whisking constantly, slowly ladle a little bit of the lemon mixture into the eggs.
- Slowly add the egg mixture to the lemon mixture while whisking continually.
- Continue to whisk and cook until lemon curd is thick, up to 20 minutes or more.
- Remove from heat and allow to cool.
- Place a sheet of plastic wrap on top of the surface to prevent a skin from forming. Can be stored in the refrigerator for up to two weeks.
