Prep Time: 10 Mins
Cook Time: 10 Mins
3 large eggs
¾ cup granulated sugar
¼ tsp. salt
½ cup fresh lemon juice (about 2 large lemons)
2 Tbsp. lemon zest (about 2 large lemons)
¼ cup butter
1. Place eggs, sugar, salt, lemon juice and lemon zest in a saucepan. Whisk until combined, then place over low heat.
2. Stir constantly, until mixture thickens, about 4-6 minutes. On very low heat, add butter and stir until smooth. Strain lemon curd into a bowl and cover with plastic wrap. Allow to cool about 10 minutes, then refrigerate overnight.
3. Serve and refrigerate leftovers up to 3 days.