Tangy Lemon Curd

1. 1

   In a medium heatproof bowl, whisk the eggs with the sugar, lemon zest and lemon juice.

2. 2

   Set the bowl over a saucepan of simmering water and whisk over moderate heat until thickened, about 6 minutes.

3. 3

   Whisk in the gelatin until melted.

4. 4

   Remove from the heat and whisk in the butter.

5. 5

   Strain the lemon curd through a fine sieve and refrigerate until chilled and set, about 1 hour.

* Per serving · 4 servings · Values may vary.

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