- 3 Eggs, Whole
- 1 Egg, Yolk only
- 1 cup Sugar, Granulated
- 4 ounce Butter
- 1/4 ounce Lemon Zest*
- 3 ounce Lemon Juice*
- Whisk all ingredients together in large bowl, preferably a double boiler bowl.
- Place bowl over pan of simmering water and cook, stirring frequently, until very thick. Process should take about 20 to 25 minutes.
- Strain, cover and chill. Once cooled, place in airtight container and store in fridge. Curd can be kept for about a month.
*To make different flavor curds, replace the zest and juice with 3 1/4 ounce of your favorite puree. If substituting, you may need to cook the curd longer than initially instructed. If making a citrus curd, simply substitute the zest and juice with your citrus of choice.