Easy Lemon Curd
Serving Size / Yield
- 1 C. sugar
- 1 Tbs. lemon zest, finely grated
- 2/3 C. fresh lemon juice
- 8 large egg yolks
- 1/4 tsp. sea salt
- 10 Tbs. butter, cut into 1/2-in. pieces
In a medium saucepan, whisk together all the ingredients except the butter. Add the butter and heat the pan over medium-high heat, whisking constantly. Cook for 5 minutes, or until the butter is melted and the mixture is thick enough to coat the back of the spoon.
Pour the mixture through a fine sieve in a glass bowl, cover with plastic wrap, and chill until cool.