Lemony tart and just a little sweet. Wonderful on scones or croissants.
Ingredients
- ½ cups freshly squeezed lemon juice: 1 piece
- eggs: 6 piece (beaten)
- unsalted butter: 1 cup (softened)
- white sugar: 1 cup
- freshly grated lemon zest: 0.25 cup
Metric Conversion
Stages of cooking
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Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
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Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.
