LEMON CURD

By jarren

Ingredients

• For lime curd:
• 1 cup sugar
• 1 tbsp finely grated lemon zest
• 1 cup fresh lemon juice (about 5 lemons)
• 3 tbsp cold butter, cut in bits
• 3 eggs, lightly beaten
• Substitute fresh lime juice and the zest of a large lime for the lemon juice.

Preparation

Step 1

Place sugar, lemon peel and juice in a heavy saucepan. Stir with a wire whisk over medium heat. Stir in eggs and add butter bits, whisking constantly, but DO NOT BOIL.

Cook gently for about 8 minutes or until the sauce coats the back of a spoon. Pour lemon butter into two 1 cup jars. Cover and refrigerate. This keeps two months, refrigerated.