Ingredients:
– 3/4 cup fresh lemon juice (from about 4-5 lemons)
– 1 tablespoon lemon zest
– 1 cup granulated sugar
– 4 large eggs
– 1/2 cup unsalted butter, cut into small pieces
Directions:
1. In a heatproof bowl, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until well combined.
2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
3. Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 10-12 minutes.
4. Remove the bowl from the heat and whisk in the unsalted butter, a few pieces at a time, until melted and fully incorporated.
5. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any lumps or zest.
6. Cover the surface of the lemon curd with plastic wrap, making sure it touches the surface to prevent a skin from forming.
7. Refrigerate the lemon curd until chilled and set, at least 2 hours or overnight.
8. Serve the lemon curd on toast, scones, pancakes, or use it as a filling for cakes, tarts, or pies.
Prep Time: 5 minutes | Cooking Time: 12 minutes | Total Time: 2 hours 17 minutes
Yield: About 1 1/2 cups