Nutrition

Ingredients

• ½ cup fresh lemon juice (from 3–4 lemons) plus 2 tsp. finely grated lemon zest
• ½ cup (100 g) granulated sugar
• 3 large eggs
• 6 Tbsp. (3 oz.) unsalted butter, cut into small pieces

Instructions

1. 1 Whisk ½ cup lemon juice, 2 tsp. finely grated lemon zest, ½ cup sugar, and 3 large eggs in a 2-quart heavy saucepan. Stir in 6 Tbsp. unsalted butter, cut into small pieces, and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
2. 2 Transfer lemon curd to a bowl and cover surface of the curd with plastic wrap; chill until cold, at least 1 hour. Do Ahead: Lemon curd can be made up to 1 week ahead; keep chilled, with surface covered directly, in an airtight container. Editor’s note: This lemon curd recipe was first printed in the January 2001 issue of ‘Gourmet’; it has been updated for style. Head this way for more of our best lemon desserts →

Original Source

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