Lemon curd
Equipment
- Zester or fine grater
- Heatproof bowl
- shake
- Saute pan
- Fine mesh sieve
- Airtight container or jar for storage
Ingredients
- 4-5 lemons (for juice and zest)
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- A pinch of salt
