Lemon Curd Recipe:
cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
tablespoon (4 grams) finely shredded lemon zest
cup (150 grams) granulated white sugar
tablespoons (56 grams) unsalted butter, at room temperature
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.