Categories: dessert, lemon

Ingredients

• 3/4 cup fresh lemon juice
• 3/4 cup white sugar
• 1/2 cup unsalted butter, cubed
• 3 large eggs
• 1 tablespoon grated lemon zest

Directions

1. Combine the juice and zest in a double boiler and heat until hot, not boiling.

2. Put the eggs in a separate bowl, and mix in the sugar just before adding the hot juice mixture.

3. When the juice is hot, SLOWLY pour some over the eggs and sugar while whisking.

4. This may take two people, but a towel under the egg bowl will help prevent it from moving around.

5. You don’t have to pour all the juice, just enough to make the egg mixture at the same temperature as the juice.

6. Pour the egg mixture back into the juice over a strainer. This will get rid of any eggs that may have curdled.

7. Then cook over medium-low heat until thick enough to hold the marks from the whisk.

8. Finally, remove the curd from the heat and add the butter a little at a time, stirring to help it melt.

Email to a friend | Print this recipe | Back