finely grated lemon, zest of, plus
finely grated lemons, zest of
fresh lemon juice
1 1/3 cups
unsalted butter, plus
unsalted butter, cut into tablespoon pieces
- Whisk together zest, lemon juice, sugar, eggs and a pinch of salt in a 2 Quart heavy saucepan.
- Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.
- Immediately pour curd through a fine sieve into a bowl, then chill, covered.