Lemon Curd

Ingredients

3 —large eggs
½ cup —granulated sugar
2 —large lemons (~ ⅔ cup) juice
—zest from the lemons
5 tbsp —unsalted butter (room temp)

Method

  • Heat a saucepan with 1⁄2″ water as a double boiler
  • Wash and zest lemons and cut in half
  • In a mixing bowl, whisk together the eggs, sugar, and lemon juice
  • Place the bowl on the double boiler and whisk until warm and thick and airy (~8 mins?)
  • Remove from heat
  • Add the lemon zest and butter and whisk until the butter disappears
  • Cover in contact with plastic and refrigerate