INGREDIENTS: 3 eggs
⅔ cup sugar
Zest of one large lemon
½ cup freshly squeezed lemon juice
2 tablespoons unsalted butter
2. Pour lemon mixture into blender and pulse 5 or 6 times. Add 1 tablespoon of butter, pulse another 5 or 6 times, add the other tablespoon of butter and pulse again 5 or 6 times or until butter is completely melted and incorporated. Do not overblend or the lemon curd will be aerated instead of smooth.
3. Place lemon curd in a bowl, cover and refrigerate for at least two hours and up to one week.Read full preparation method