Homemade lemon curd is quick and easy and so much better than the shop-bought variety. Top it on mini pavs, or fresh bread or enjoy it spooned out of the jar.
- 3 eggs
- 3/4 cup white sugar
- 1/3 cup lemon juice
- 1 tbsp lemon zest
Method:
Whisk together the eggs, sugar, lemon juice, and lemon zest in a stainless steel bowl placed over a saucepan of simmering water. Cook, stirring constantly until the mixture becomes thick and has the consistency of sour cream, about 10 minutes. Remove from heat and let cool. Cover immediately and refrigerate for up to a week.