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Ingredients
- 3 large eggs, lightly beaten
- 2 cups sugar
- 3/4 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 cup butter, cubed
Method
- In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
- Spread on muffins or rolls, or serve over waffles or ice cream.