Best Lemon Curd

• servings: 1 cup
• total time: 1 hour 15 minutes

Ingredients

½ cup fresh lemon juice (from about 3 lemons) plus 2 tsp. finely grated lemon zest

½ cup (100 g) granulated sugar

3 large eggs

6 Tbsp. (3 oz.) unsalted butter, cut into small pieces

Directions

Whisk ½ cup lemon juice, 2 tsp. finely grated lemon zest, ½ cup sugar, and 3 large eggs in a 2-quart heavy saucepan. Stir in 6 Tbsp. unsalted butter, cut into small pieces, and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and cover surface of the curd with plastic wrap; chill until cold, at least 1 hour. Do Ahead: Lemon curd can be made up to 1 week ahead; keep chilled, with surface covered directly, in an airtight container. Editor’s note: This lemon curd recipe was first printed in the January 2001 issue of ‘Gourmet.’ Head this way for lemon bars, cupcakes, and more of our favorite lemon desserts →