Lemon Curd

1. 1

   Set up a fine mesh strainer over a medium heatproof bowl next to the stove.

2. 2

   In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, and lemon zest.

3. 3

   Add the butter and cook over medium low heat, stirring constantly, for 5 minutes.

4. 4

   Lower heat and simmer, stirring, until mixture thickens and registers 160 degrees F on an instant read thermometer, about 5 minutes.

5. 5

   Strain mixture into previously set up strainer and bowl; cover with plastic wrap directly on the lemon curd's surface and allow to cool to room temperature.

6. 6

   Transfer to an airtight container and refrigerate for up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.