Lemon Curd

Let's Cook

1. Step 1.

   Whisk together in a medium saucepan until light in color: 3 large eggs; ⅓ cup sugar; Finely grated zest of 1 lemon

2. Step 2.

   Add: ½ cup strained lemon juice; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces

3. Step 3.

   Cook, whisking, over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds. Using a silicone spatula, scrape the filling into a medium-mesh sieve set over a bowl and strain the filling into the bowl. Stir in: ½ teaspoon vanilla

4. Step 4.

   Let cool, cover, and refrigerate to thicken. This keeps, refrigerated, for about 1 week.