Ingredients
The following ingredients have 4 Servings
- 1/2 cup fresh lemon juice (, about 3 lemons)
- 1 Tablespoon lemon zest (, about 1 lemon)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1/8 teaspoon Kosher salt
- 6 Tablespoons unsalted butter (, cut into small pieces)
Instruction
- Over low heat, whisk together the lemon juice, zest, sugar, eggs and salt in a saucepan (make sure the bottom is heavy so it doesn't burn) or a double broiler.
- Stir in the butter and once melted, whisk constantly until the curd has thickened. Once it has thickened and a bubble appears (about 5 minutes), immediately remove from the heat so it does not curdle.
- Place into a bowl or jar and cover with plastic wrap (push the wrap down to touch the curd and remove air). Refrigerate for at least 1 hour or until ready to serve. It will thicken slightly as it cools. This lemon curd can be stored in the refrigerator for up to 1 week.
