- 3 large eggs
- 1/3 cup fresh lemon juice (2-3 lemons, do not use bottled juice)
- 1 tablespoon (4 grams) finely shredded lemon zest
- 3/4 cup (150 grams) granulated white sugar
- 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
In a stainless steel bowl over a saucepan of simemring water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick (160 F or 71 C). This will take about 10 minutes. Remove from heat and immediately pour through a strainer to remove lumps. Cut the butter into small pieces and whisk into the mixture until the butter is melted. Add the zest and let cool. The curd will continue to thicken as it cools. Cover immediately and refrigerate up to two weeks.
Makes 1 1/2 cups
This is the easiest lemon curd recipe I could find.