Ingredients
Scale
- 1 cup freshly squeezed lemon juice (about 5–6 lemons)
- 1 Tbsp lemon zest (from about 2 lemons)
- 1 3/4 cups sugar
- 4 large eggs
- 1/2 cup salted butter
Instructions
- Prepare a double boiler by filling a medium saucepan with 2 inches of water and bringing it to a gentle simmer.
- In a heatproof mixing bowl, whisk together the lemon juice, lemon zest, sugar, and eggs. Add the butter cut into small cubes.
- Place the bowl over the simmering water and continuously whisk for 20-25 minutes until thickened.
- Check consistency; it should coat the back of a spoon or reach 170°F.
- Strain through a fine mesh sieve into another bowl to remove lumps.
- Cover with plastic wrap directly on the curd's surface to prevent skin formation while cooling.
- Allow to cool at room temperature before refrigerating for at least four hours or overnight.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 30g
- Calories: 110
- Sugar: 18g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 95mg