Prep: 20 min. + chilling • Makes: 1² ₃ cups

3 large eggs

1 cup sugar

¹ ₂ cup lemon juice (about 2 lemons) ¹₄ cup butter, cubed 1 Tbsp. grated lemon peel

In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon peel; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

Per 2 Tbsp.: 110 cal., 5g fat (3g sat. fat), 52mg chol., 45mg sod., 16g carb. (16g sugars, 0 fiber), 2g pro.

Test Kitchen tips:

• Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste.

• To know when the curd is ready, coat the back of a spoon and run your finger through it; if it leaves a path, the curd is ready. It will thicken slightly as it cools.