Chef John’s Lighter Lemon Curd

Ingredients

• 3 large eggs
• 0.75 cup white sugar
• 2/3 cup freshly squeezed lemon juice
• 5 tablespoons unsalted butter at room temperature – cut into 1-tablespoon chunks
• 1.5 tablespoons freshly grated lemon zest

Steps

1. Heat a saucepan with several inches water over medium heat; bring to a boil, then reduce to a simmer.
2. Place eggs into a metal mixing bowl; add sugar and lemon juice. Place the bowl over the saucepan with simmering water; whisk continuously until mixture foams, then becomes thick, hot, and smooth, 8 to 10 minutes.
3. Remove from heat; whisk in butter and lemon zest. Continue whisking until butter melts and incorporates into lemon curd.
4. Press plastic wrap onto the curd’s surface to prevent a skin from forming. Refrigerate until chilled and set, about 1 hour. Stir before serving.