Lemon Curd Recipe

*Note:
Store-bought ready-made lemon curd may be used in this recipe, if
desired.

Ingredients:
1 tablespoon PLUS 2 teaspoons finely grated fresh lemon zest
1 cup fresh lemon juice
1 1/3 cups granulated sugar
4 large eggs
3/4 cup PLUS 2 tablespoons (1 3/4 sticks/7 oz/198g) unsalted butter,
cut into tablespoon pieces

Instructions:
Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in
a 2-quart heavy saucepan. Add butter all at once and cook over
moderately low heat, whisking constantly, until curd is thick enough
to hold marks of whisk and first bubbles appear on surface, about 10
minutes. Immediately pour curd through a fine sieve into a bowl, then
chill, covered.

Cooks' Note:
Lemon curd keeps, covered and chilled, 1 week.

Makes about 3 cups lemon curd.

Source: Recipe adapted from Gourmet Magazine, April 2001





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