3 large eggs
3/4 cup granulated sugar
1 Tbsp. finely grated lemon zest
2/3 cup strained fresh lemon juice
4 Tbsp. butter, chilled and cut into 4 pieces
In top of a double boiler whisk eggs until smooth. Whisk in sugar, lemon zest and lemon juice.
Place over simmering water and cook over low heat, stirring constantly with a wooden spoon until thick and pale yellow - about 7 to 10 minutes. Stir in butter, one tablespoon at a time until thoroughly combined and smooth.
Pour into a small bowl and set over ice, stirring occasionally to cool (I don't always do this). Cover with plastic wrap touching the curd's surface and store in the refrigerator.
Yield: 1 1/2 cups.
Submitted By: Sadie
Date: August 3, 2004