Ingredients
3 large eggs, lightly beaten
2 cups sugar
3/4 cup lemon juice
Directions
In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended.
Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°.
Do not allow to boil.
Remove from heat immediately. Transfer to a small bowl; cool.
Press plastic wrap onto surface of curd. Refrigerate until cold.
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