Lemon Curd

By PamBoling

Ingredients

• 3/4 cup fresh lemon juice
• 1 Tbs grated lemon zest
• 3/4 cup sugar
• 3 eggs
• 1/2 cup unsalted butter, cubed

Preparation

Step 1

In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Remove from heat.
The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.