Ingredients
7 teaspoons Lemon Juice
2/3 teaspoon Grated Lemon Zest
14 g Cane Sugar
1 Egg
2 tablespoons Unsalted Butter
2 sprigs Fresh Thyme
Preparation
Whisk together juice, zest, sugar, and eggs in a small saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 15 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Note: Curd can be made in advance and stored for up to 1 week.
