Lemon Curd
 
Makes about 2 cups
Ingredients
  • 3 large eggs (150 grams), lightly beaten
  • 1 cup (200 grams) granulated sugar
  • ⅓ cup (80 grams) fresh lemon juice, strained
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ½ tablespoon (1 gram) lemon zest
  • ⅛ teaspoon rose water
Instructions
  1. In a medium saucepan, whisk eggs until combined and a lemon-yellow color. Add sugar and lemon juice, stirring to combine. Cook over low heat, stirring constantly, until mixture thickens, 5 to 10 minutes. Remove from heat, and immediately pour through a fine-mesh sieve into a heatproof bowl, discarding solids. Add cold butter, zest, and rose water, stirring until combined. Refrigerate for at least 2 hours before using. Lemon Curd can be stored in an airtight container in refrigerator for up to weeks.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/lemon-meringue-nests/