Ingredients
Scale
- 1 cup freshly squeezed lemon juice (from about 5–6 lemons)
- 1 tablespoon lemon zest (from about 2 lemons)
- 1¾ cups sugar
- 4 large eggs
- ½ cup salted butter (cut into cubes)
Instructions
- Prepare a double boiler by filling a medium saucepan with 2 inches of water and bringing it to a boil. Reduce heat to medium-low for a gentle simmer.
- In a heatproof mixing bowl, whisk together lemon juice, lemon zest, sugar, and eggs until well combined. Add the cubed butter.
- Place the bowl over the simmering water and whisk continuously for about 20-25 minutes until thickened.
- Use a thermometer to verify that the mixture reaches 170°F or coats the back of a spoon.
- Strain the curd through a fine mesh sieve into a glass bowl for smoothness.
- Cover with plastic wrap pressed directly onto the surface to avoid film formation.
- Allow to cool at room temperature before refrigerating for at least four hours or overnight.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Double Boiler
- Cuisine: American
Nutrition
- Serving Size: 30g
- Calories: 100
- Sugar: 16g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 85mg