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Instructions |
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In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
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Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
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Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
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Chill for a minimum of 2 hours before using or up to 1 week.
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Originally Submitted
2/24/2011
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