Lemon Curd
Yields: 1 Pint
  • ¾ cup sugar
  • 3 large eggs
  • Zest of 1 lemon
  • ½ cup fresh lemon juice
  • 14 tablespoons cold butter, cubed
  1. In a medium saucepan, combine sugar, eggs, and lemon zest and juice. Cook over medium heat, whisking constantly, until a candy thermometer registers 185°. Press mixture through a fine-mesh sieve into a medium bowl; let cool until mixture registers 113°.
  2. With a mixer at medium speed, add cold butter to curd mixture, beating until smooth. Refrigerate in an airtight container.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/black-sesame-pudding/