Bergamot Curd

Zest and juice bergamot. You will need about 1/2 cup juice

In a medium saucepan, whisk together the eggs and granulated sugar until well combined and slightly thickened.

Gradually whisk in the bergamot juice and zest until fully incorporated.

Place the saucepan over medium-low heat and add the butter cubes, stirring constantly.

Continue cooking and stirring gently until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.

Once thickened, immediately remove the curd from heat and strain it through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits.

Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the curd to prevent a skin from forming.

Refrigerate the bergamot curd until completely chilled and set, about 2 hours or overnight.