- 6 large egg yolks
- 3/4 cup sugar
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 1 stick cold unsalted butter, cut into cubes
How to make this recipe
- In a large heatproof bowl, whisk the egg yolks with the sugar, lemon zest and juice. Set the bowl over a medium saucepan of simmering water and cook, stirring constantly with a wooden spoon, until thickened, 6 to 8 minutes. Remove from the heat and stir in the butter, one piece at a time, until incorporated. Place a piece of plastic wrap on the surface of the curd and refrigerate until chilled, about 30 minutes.
The lemon curd can be refrigerated for up to 3 days.