Passover Lemon Curd

Name: Passover Lemon Curd
Ingredients: 2 large eggs plus 6 large egg yolks; 1 cup sugar; Pinch of salt; Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons); 1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces

5 ingredients

6 steps

Ingredients

2 large eggs plus 6 large egg yolks
1 cup sugar
Pinch of salt
Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)
1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces

Directions

1

Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened.
2

Beat in the lemon juice; add the margarine.
3

Bring to a simmer in a medium saucepan over medium heat, whisking.
4

Cook until thickened, 3 to 4 minutes.
5

Pour through a fine sieve into a bowl; stir in zest.
6

Refrigerate until cold, about 1 hour.