Ingredients:
- 3 eggs
- 1/3 cup fresh lemon juice (3 to 4 lemons
- 1 tablespoon finely shredded lemon zest
- 3/4 cup granulated sugar
- 6 tablespoons butter
In a medium saucepan, whisk eggs, sugar, lemon juice and peel until blended. Cook over medium heat, whisking constantly, until the mixture comes to a full boil. Remove from heat. Cut the butter into small pieces and whisk into mixture until the butter is melted.
Cool the mixture and spoon it into a refrigerator container with a cover. The lemon curd will keep for several days refrigerated.
If you find that the eggs have curdled a bit when cooking and the mixture isn’t smooth, simply strain the mixture before adding the butter. It is important that you whisk the egg mixture constantly when cooking. This will prevent the eggs from curdling.
Lemons at room temperature get more juice when squeezing. After squeezing I find it best to strain the juice to remove all the pulp. When grating lemons for the zest make sure you only grate the peel and not the white part. Grate lemons just before using as the zest will lose moisture if it sits too long.
