1 cup granulated sugar
3 large eggs
Zest of 3 lemons
1 cup freshly squeezed lemon juice
1/2 cup unsalted butter, chunked
smidge of kosher salt
In a medium glass bowl, whisk together the sugar and eggs; add lemon zest, juice, butter pieces, and salt. Microwave on high setting in one minute intervals, whisking after each one, until all ingredients are fully incorporated and mixture is very thick and smooth. Curd can be stored in a jar in the fridge for up to 3 weeks.
Recipe link: Enjoy Chef Alli’s Red, White, and Boom Cake, made with lemon curd.
Now You’re Cookin’,