serves: quite a few, as a spread on pastries. eaten with spoons... well, we won't talk about that. one batch is generally sufficient, unless it's for a gathering of unfathomable size.
juice of 3 large lemons
3/4 c sugar
3 large eggs
zest of 3 large lemons
2-3 T butter
ZEST THE LEMONS BEFORE YOU SQUEEZE THEM. seriously. zesting spent lemon halves is a gigantic pain in the a$$. you want 1/3-1/2 cup of lemon juice, though a bit more won't hurt. lemon juice and zest (at least a tablespoon, but use as much as you can get) should both be fresh from real lemons - none of this bottled juice nonsense.
whisk together lemon juice, eggs, and sugar in a large glass or metal bowl. set the bowl up over a pot to make a double boiler. turn the heat on high and whisk constantly. you'll see a foam start to form - keep going. whisk like a crazy person, or you'll end up with lemon scrambled eggs, but make sure to cook until the mixture is moderately thick (as in, coats your whisk).
remove bowl from pot/heat. whisk in lemon zest, cut in butter, whisk until uniform. let mixture sit at room temperature until set, or refrigerate for up to a week. nummy on scones, bagels, matzah, toast, as a filling in donuts... or hey, on a spoon.
VARIATIONS:
pomegranate lemon curd - replace lemon juice with pomegranate juice, continue as per instructions, using lemon zest
other citrus curd - grapefruits, tangerines, blood oranges, and limes all work very well with this recipe.
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