Lemon Curd

By SMorrissey

Ingredients

• 4 whole eggs 1 1/2 cups sugar 2/3 cups lemon juice (from 4 to 6 lemons) Zest from 4 lemons 6 ounces (1 1/2 sticks) butter, melted

Preparation

Step 1

Beat the eggs and sugar in heavy-bottomed sauce pan. Add the lemon juice, zest and butter. Heat the mixture to a boil, then remove from the heat and strain the mixture through a fine-mesh sieve.

Transfer the lemon curd to an airtight container and store in the refrigerator for up to a few weeks.