Recipe Detail Page

Using 3 to 4 large lemons, squeeze ¾ cup (175 mL) juice. Stir 3 eggs with 1 cup (250 mL) sugar in a small saucepan. Whisk in juice; add ¼ cup (50 mL) softened butter. Whisk constantly over medium to medium-low heat for 10 to 12 minutes or until mixture darkens and thickens. Do not boil! Remove from heat; place a sheet of plastic wrap directly on surface of curd. Cool until barely warm. Leftover curd keeps well, covered and refrigerated for a week or more, and can be frozen for months.