Wonderfully tart, classic English lemon curd ... perfect with scones and tea.
INGREDIENTS (for 1 servings):
- 3/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup unsalted butter, cubed
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
You can make curd up to one week ahead of use. Cover surface with plastic wrap, and store in refrigerator.