Servings: 6
Large eggs 
White sugar 
3/4 cup
Lemon zest 
1 1/2 tbsps, grated
Unsalted butter (room temperature)
5 tbsps, cut into 1-tablespoon chunks
Fresh lemon juice 
2/3 cup
Lemon Curd (Light and Delicious!)
15 m
1 h 10 m
Ready in:
1 h 25 m
  1. Bring several inches of water to a simmer in a saucepan.
  2. Place eggs, white sugar, and juice into a metal mixing bowl. Place over the simmering water. Whisk for 10 minutes, until thick, foamy, hot, and smooth. 
  3. Remove the mixture from heat. Whisk in zest and butter. Whisk until the butter melts and the mixture is smooth. Cover with plastic wrap (push onto the surface of the curd). Refrigerate for 1 hour or more, until set up. Before serving, stir. Enjoy your Lemon Curd!