Ingredients

• 3 - large eggs
• 80 ml - fresh lemon juice
• 4 g - finely shredded lemon zest
• 150 g - granulated white sugar
• 56 g - unsalted butter

How to Make Lemon Curd

• In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
• Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (160 degrees F or 71 degrees C).
• This will take approximately 10 minutes.
• Remove from heat and immediately pour through a fine strainer to remove any lumps.
• Cut the butter into small pieces and whisk into the mixture until the butter has melted.
• Add the lemon zest and let cool.
• The lemon curd will continue to thicken as it cools.
• Cover immediately (so a skin doesn't form) and refrigerate for up to two weeks.