Perfect Lemon Curd


  • ¾ cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • ¾ cup sugar
  • 3eggs
  • ½ cup unsalted butter, cubed
  • Directions

  • Step 1

    In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.


  • Cook's Note:

    You can make curd up to one week ahead of use. Cover surface with plastic wrap, and store in refrigerator.

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