Servings: 1 cup

Ingredients:

  • Granulated sugar (1/3 cup)
  • Fresh lemon juice (1/3 cup)
  • Lemon zest, finely grated (2 teaspoons)
  • Large eggs, room temperature (2)
  • Butter, room temperature (4 tablespoons)

Directions:

  1. Combine sugar, lemon juice, lemon zest, and eggs in a small saucepan
  2. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface and the curd is thick enough to hold marks of the whisk, about 6-8 minutes
  3. Strain the lemon curd through a fine-mesh strainer if you don’t want the lemon zest in the curd
  4. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap
  5. Refrigerate until cold, then remove the plastic wrap and replace with a lid

Notes:

  • The curd keeps fresh in the refrigerator for about 1 week
  • If your lemon curd curdles, strain it through a fine-mesh sieve
  • Use a Microplane zester to finely grate the lemon zest so you don’t have to strain the curd after cooking