Lemon Curd

• fresh lemon juice↗1 cup
• lemons, zest of↗2
• sugar↗1 cup
• large eggs↗6
• unsalted butter, cut into bits↗12 tablespoons

Step-by-step instructions

1. 1

   Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits.

2. 2

   Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread.

3. 3

   Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.