The possibilities are endless with this recipe and it is quick, easy, and inexpensive to make. Fill tart shells or a cake with it for dessert; serve it with scones at brunch; fold in some whipped cream to make a mousse and use as a dip for fruit or coconut crust. You can even replace the lemons with lime to make lime curd. Have fun!
4 whole eggs (beaten)
1 c. Sugar
1/2 c. Lemon or Lime juice (pulp & seeds are okay, it all gets strained in the end)
1 Tablespoon grated lemon or lime zest (only the yellow of the lemon, no white)
Pinch of salt
1 stick of unsalted butter, cut into small pieces
- Place the eggs, juice, zest, sugar and salt into a sauce pan and cook over medium heat, stirring constantly.
- Cook until the sauce thickens and coats the back of the spoon. You should be able to run your finger across the back of the spoon and the curd should not run back together. Do not boil the curd
- Pour the curd through a fine mesh sieve into a bowl. Immediately add the butter and stir until melted.
- Place plastic wrap directly on top of the curd and press out any air bubbles and chill.