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Ingredients
- 3/4 cup fresh lemon juice
- 1 Tbs grated lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup unsalted butter, cubed
Preparation
Step 1
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Remove from heat.
The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.
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