 | | Directions |
- In a medium sauce pan, combine eggs, sugar, fresh lemon juice and finely grated lemon zest. Whisk constantly while cooking over medium heat until the mixture comes to a boil; then turn heat to low and continue whisking. Cook an additional 7-10 minutes.
- Remove from heat, whisk in the butter and immediately pour sauce through a fine strainer or sieve to remove any lumps.
- Cover and chill in the refrigerater for at least 2 hours. The curd will continue to thicken as it cools. Use as a filling for a dessert, or a sauce over a dessert, or a spread like a jam.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: Medium sauce pan
|  | | Ingredients | | - | | 3 large eggs |
| - | | 3/4 cup white granulated sugar |
| - | | 2/3 cup fresh lemon juice (do not use bottled juice) |
| - | | 1 tablespoon lemon zest, finely grated |
| - | | 3 tablespoons butter, cut into small pieces |
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