Chef Nigel Henderson
Lemon & Thyme Curd Recipe
Updated: May 25, 2020
1/2 cup fresh lemon juice 2 Tsps finely grated fresh lemon zest 1/2 Cup sugar 3 Large eggs
1-2 Sprigs of Thyme (from my balcony garden | humble brag) 6 Tbsp unsalted butter, cut into cubes Directions Whisk juice, sugar, zest, thyme, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks on the back of a spoon, and first bubble appears on surface, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.