Extra-Smooth Lemon Curd

• ½ cup fresh lemon juice (from 3–4 lemons) plus 2 tsp. finely grated lemon zestlemon
• ½ cup (100 g) granulated sugarsugar
• 3 large eggsegg
• 6 Tbsp. (3 oz.) unsalted butter, cut into small piecesbutter

1. 01Whisk ½ cup lemon juice, 2 tsp. finely grated lemon zest, ½ cup sugar, and 3 large eggs in a 2-qt. heavy saucepan. Stir in 6 Tbsp. unsalted butter, cut into small pieces, and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
2. 02Transfer lemon curd to a bowl and cover surface of the curd with plastic wrap; chill until cold, at least 1 hour. Do Ahead: Lemon curd can be made up to 1 week ahead; keep chilled, with surface covered directly, in an airtight container. Editor’s note: This lemon curd recipe was first printed in the January 2001 issue of ‘Gourmet’; it has been updated for style. Head this way for more of our best lemon desserts →

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