Rich, creamy, tangy Lemon Curd is surprisingly easy to make and utterly delicious. Use it with fresh fruit to make tarts, parfaits, and shortcakes. Enjoy it spread on toast, or spoon it on blueberry pancakes or scones for breakfast. Enjoy!

Lemon Curd
Makes about 1⅓ cups
Ingredients

½ cup fresh lemon juice (from about 3 lemons)
2 teaspoons finely grated fresh lemon zest
½ cup sugar
3 large eggs
¾ stick (6 tablespoons) unsalted butter, cut into bits

Preparation

*Note: I used a stainless steel bowl over a saucepan for my double boiler. Using a double boiler gives you a bit more control over the heat under the lemon curd.

In a 2-quart heavy-bottom saucepan or double boiler, over medium heat, bring the juice and zest to a simmer (not boiling). Remove from the heat. (See note below.)
While the juice is warming, whisk the eggs in a small bowl until well-mixed. Once the juice is hot, temper the eggs by adding a small amount of juice at a time whisking constantly until the eggs are slightly warm. Add the sugar and continue to whisk to mix well. (Note: Tempering (warming) the eggs before adding to the hot juice reduces the likelihood that the eggs will curdle when added to the juice.)
Pour the tempered egg mixture through a sieve into the saucepan with the remaining juice and return to heat over medium-low heat. Whisking constantly, stir in the butter and cook over moderately low heat, until the curd is thick enough to hold the marks of the whisk and the first bubble appears on the surface, about 6 minutes.
Transfer the lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Will keep in the fridge for up to a week.

*Note: I used a stainless steel bowl over a saucepan for my double boiler. Using a double boiler gives you a bit more control over the heat under the lemon curd.

adapted from https://www.epicurious.com/recipes/food/views/lemon-curd-104568