Ingredients
- ½ cup fresh lemon juice
- ½ cup white sugar
- ¼ cup unsalted butter, cubed
- 3 egg yolks
- 2 tsp grated lemon zest
Directions
- Gather all ingredients in bowls on a countertop surface.
- Combine lemon juice, sugar, butter, eggs, and lemon zest in a saucepan.
- Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
- Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator. Serve and enjoy!
Lime, grapefruit or any citrus fruit could be substituted for the lemon.
