Lemon Curd

By RoketJSquerl

Ingredients

• 3 eggs, whisked
• 2/3 cup sugar
• Zest of one large lemon
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons unsalted butter, divided

Preparation

Step 1

Place eggs, sugar, lemon zest and lemon juice in a saucepan. Whisk the mixture constantly while cooking over medium low heat for about 10-12 minutes. You want the mixture to be thick enough to coat the back of a spoon.

Pour lemon mixture into blender and pulse 5 or 6 times. Add 1 tablespoon of butter, pulse another 5 or 6 times, add the other tablespoon of butter and pulse again 5 or 6 times or until butter is completely melted and incorporated. Do not overblend or the lemon curd will be aerated instead of smooth.

Place lemon curd in a bowl, cover and refrigerate for at least two hours and up to one week.