Makesabout 1 1/3 cups
- Active time:20 min
- Start to finish:1 1/4 hr
Lemon curd is perfect between cake layers and—with a little heavy cream added—also makes a surprisingly delicate frosting.
fresh lemon juice
finely grated fresh lemon zest
stick (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.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Cooks’ note: Curd can be chilled up to 1 week.