Recipes Tangy Lemon Curd Be the first to rate & review! Serve any leftovers of this delightfully sweet and tart citrus curd with plain butter cookies, gingerbread or toast. Great Holiday Cookies By Kevin Sbraga Kevin Sbraga Kevin Sbraga is a chef, restauranteur, and hospitality consultant best known for winning Bravo's Top Chef Season 7. Esquire named his debut Philadelphia eatery Sbraga one of the Best Restaurants of 2012. He served as a guest judge on MasterChef USA with Gordon Ramsay. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 2 cups Ingredients 3 large eggs 3/4 cup sugar 1 teaspoon finely grated lemon zest 1/2 cup fresh lemon juice 1 1/2 teaspoons unflavored powdered gelatin dissolved in 2 tablespoons of water 1 1/2 sticks unsalted butter, cut into cubes Directions In a medium heatproof bowl, whisk the eggs with the sugar, lemon zest and lemon juice. Set the bowl over a saucepan of simmering water and whisk over moderate heat until thickened, about 6 minutes. Whisk in the gelatin until melted. Remove from the heat and whisk in the butter. Strain the lemon curd through a fine sieve and refrigerate until chilled and set, about 1 hour. Make Ahead The lemon curd can be refrigerated for up to 2 days. Rate it Print