Lemon Curd

By ClaudiaJan

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Ingredients

• 4 large eggs
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• pinch kosher salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces

Preparation

Step 1

Directions

In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not
in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise,
12 to 15 minutes.

Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface
of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.