Lemon Curd

Ingredients

• Juice from 3 lemon, at least ½ cup or 120 ml juice
• 1 teaspoon lemon zest
• ½ cup sugar
• 6 whole eggs
• Pinch of sea salt
• ½ cup cold unsalted butter, cut into small cubes
• Fill a small pot or saucepan with 2” water. Bring to a boil over high heat. Once water reaches a boil, reduce heat to low, bring to a simmer.
• In a large heatproof bowl, whisk eggs, sugar, lemon zest, and lemon juice to combine. Stain mixture through a sieve, discarding solids.
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