The flavor of this curd is right on. It reminds me of the lemon filling my mom used to make for her cakes. I've made this twice and the second time, I added some zest to amp up the flavor. I just love the flavor of lemon and this recipe is the perfect balance of sweet and tart. The curd is very versatile - I bet it would be great put into small tart cups and topped with fruit and whipped cream. I find it is perfect just scooped from the jar and directly into my mouth! :) Check back later to see how I end up using the curd.
Yield: 1 1/4 cups
Adapted from Annie's Eats
3 large eggs
3/4 cup sugar
Zest from one lemon
1/4 cup freshly squeezed lemon juice (about 1 1/2-2 lemons)*
4 T unsalted butter, at room temperature, cut into pieces
*This can be made with lemons, limes, oranges... Any citrus!