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Ingredients
1 cup (240ml) fresh squeezed lemon juice
Zest of 2 lemons (about 1 tablespoon)
1 1/4 cup (250g) granulated sugar
4 large eggs
Pinch of salt
1/2 cup (114g, 1 stick) butter, cut into 1 inch pieces
Optional: 1 sheet unflavored gelatin, soaked in ice water and squeezed out
Directions
- Place all ingredients in a medium heavy-bottomed pot.
- Cook over medium-low heat, stirring constantly, until mixture reaches 175º F and has thickened enough to coat the back of a spoon.
- Pass through a fine-meshed sieve into a bowl. If desired, add gelatin sheet. Allow to dissolve and whisk in completely. This will make a slightly thicker curd. Cover with plastic wrap, pressing wrap directly onto the curd so that it does not form a skin. Refrigerate until thickened and ready to use, about 3-4 hours.