Ingredients:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, melted
Instructions:
Prepare Ingredients:
Gather all ingredients and zest the lemons before juicing them.
Mix Sugar and Eggs:
In a medium saucepan, whisk together the sugar and eggs until smooth.
Add Lemon Juice and Zest:
Stir in the lemon juice and lemon zest until well combined.
Cook Mixture:
Place the saucepan over medium heat. Stir constantly with a wooden spoon or a spatula, making sure to scrape the sides and bottom of the pan, to prevent the mixture from curdling.
Add Butter:
As the mixture heats up, add the melted butter. Continue to stir and cook until the mixture thickens and can coat the back of the spoon. This should take about 7-10 minutes.
Strain the Curd:
Once thickened, remove the saucepan from heat and strain the lemon curd through a fine mesh sieve into a bowl to remove any bits of cooked egg and zest.
Cool and Store:
Allow the lemon curd to cool. Once cooled, transfer it to a jar or an airtight container. Refrigerate until ready to use. It will keep in the refrigerator for up to two weeks.
