Summary: This is citrusy, creamy perfection. Please make and enjoy this ASAP. It's marvelous with rose petal jelly and toast, in Ebelskiver pancakes, with scones, straight from the bowl...
Yield: roughly 1⅓ cups
- 1/2 cup fresh lemon juice (or lime juice)
- 2 teaspoons finely grated fresh lemon zest (or lime zest)
- 1/2 cup sugar
- 3 large eggs
- 6 tablespoons 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. It will thicken more as it chills.
Transfer curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.