Lemon Curd

By bubsmoljo

Use this recipe to make petite Lemon Cookies using the Basic Sugar Cookie recipe. Use Curd on pound cake, over fresh berries and for Lemon Mousse.

Ingredients

• 6 large eggs
• 3/4 c. sugar
• 1 T. finely grated lemon zest
• 3/4 c. fresh lemon juice (about 4 lemons)
• 8 T. unsalted butter, cut into pieces

Preparation

Step 1

In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter. Cook lemon mixture over medium heat, stirring constnatly, until thickened, 7-9 mins. Immediately pour through a fine mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.