Lemon Curd

dessert sauce egg quick & easy lemon gourmet kidney friendly vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

N/A

Makes about 1⅓ cups

Source

Ingredients

½ cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

½ cup sugar

3 large eggs

¾ stick (6 tablespoons) unsalted butter, cut into bits

Method

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.