Top | Jamsa, Salsas, Sauces, Condiments
(recipe, Katie Hickey)
This recipe makes a lot, but it freezes very well.
- 1 Tbsp. plus 2 teaspoons finely grated fresh lemon zest
- 1 cup fresh lemon juice
- 1⅓ cups sugar
- 4 large eggs
- 1¾ sticks (¾ cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces (or less- less butter = less rich, but less potential graininess and more lemon flavor)
- Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.
- Add butter and stir until all butter is melted and incorporated. Immediately pour curd through a fine sieve into a bowl, then chill, covered.