Easy Lemon Curd
More than the juice, fresh lemon zest gives this jammy custard its bright flavor. Double the zest if you want more pucker.
1 stick (8 Tbsp.) room-temperature butter
1½ cups sugar
¼ cup lemon juice
¼ tsp. lemon zest
1∕8 tsp. kosher salt
4 large eggs
• In a stand mixer on medium speed, cream the butter until fluffy. Reduce the speed to low and add the sugar, lemon juice, lemon zest and salt. Add the eggs one at a time, mixing after each addition.
• Pour the mixture into a heavy-bottomed saucepan and cook over medium heat, stirring constantly, until the lemon curd just starts to bubble. Reduce the heat to low and continue to stir until you can drag your finger through the custard on the back of the spoon and it doesn’t fall back on itself, approximately 10 minutes.
• Remove from heat. Let cool to room temperature and refrigerate in an airtight container up to 1 week.