Used in our Lemon Blueberry Manifesto Cookie
- ½ cup fresh lemon juice
- 2 tsps finely grated fresh lemon zest
- ½ cup sugar
- 3 large eggs
- ¾ stick ( 6 tbsps) unsalted butter, cut into bits
Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan.
Stir in butter and cook over moderately 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 chill, its surface covered with plastic wrap, until cold, at least one hour.