Ingredients
4largeeggs
1cupsugar
¾cuplemon juice,(from about 4 large lemons)
zest of four lemons
½cupunsalted butter,cut into cubes
pinchsalt
Preparation
Set a fine mesh sieve over a medium sized bowl, and set this next to the stove. Have a whisk and a rubber spatula ready to go.
In a medium saucepan, whisk the eggs and sugar together. Set over medium heat. Continue whisking until fully combined and uniform in consistency.
Continue whisking and then add the juice, zest and a pinch of salt. Once that looks well incorporated, add the butter a piece or two at a time while whisking continuously.
Let each piece partially melt before adding more.
Continue to cook the curd, whisking occasionally until it thickens to a pudding-like consistency, about 10 minutes total from the start of cooking. Remove from heat. (The curd will continue to thicken as it cools.)
Strain the curd through the fine mesh sieve to remove the zest and any cooked eggy bits. Use a spatula to push the curd through, then stir for another two minutes to help it cool down more quickly.
Transfer the curd to a jar with an airtight lid, but leave it uncovered as it cools on the countertop for about 15 minutes. Once at room temp, cover tightly with the lid and transfer to fridge or freezer.
