Lemon Curd

---

3 large eggs
3/4 cup granulated sugar
1 Tbsp lemon zest
1/2 cup freshly squeezed lemon juice (2-3 lemons for both zest and juice)
1/4 cup unsalted butter, cut into pieces

In a medium heatproof bowl, place eggs, sugar, lemon zest and juice and whisk to combine.
Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (about 10 minutes). If you have a thermometer, it should register 170F, otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it.
The curd will thincken more once cooled.

Remove from heat and immediately strain mixture through a sieve. Add butter and whisk until completely melted and incorporated and mixture is smooth.

Cover and refrigerate for at least 4 hours. Sometimes a “skin” can form on the surface ofthe curd. To prevent it, press a piece of plastic wrap directly onto the surface.

Keep in airtight container in the fridge for up to a week, or freeze up to 2 months.

Edit this recipe on GitHub