Recipe from Joys of Baking
3/4 cup sugar
1/3 cup lemon juice, fresh
4 tablespoons butter, room temperature
1 tablespoon lemon zest
- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
- Cook, stirring constantly, until the mixture becomes thick and around 160 degrees F. This will take approximately 10 minutes.
- Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
- Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.