LEMON CURD

By á-3877

Ingredients

• 3-4 TABLESPOONS OF LEMON ZESTS
• 1/1 /2 CUP OF FRESH LEMON JUICE (4-6 LEMONS)
• 1/1 /2 CUP OF SUGAR
• 6 TABLESPOONS SALTED BUTTER-CUT INTO PIECES
• 3 EGGS LIGHTLY BEATEN

Preparation

Step 1

IN A MEDIUM SAUCEPAN OVER MEDIUM HIGH HEAT
COMBINE LEMON ZESTS, LEMON JUICE-AND SUGAR
BRING TO A BOIL,--REDUCE HEAT TO MEDIUM LOW AND SIMMER 5 MIN.--
ADD BUTTER AND STUR UNTIL IT HAS MELTED.
REMOVE FROM HEATAND COOL TO ROOM TEMPERATURE.
BEAT EGGS INTO COOLED LEMON MIXTURE UNTIL BLENDED--RETURN TO HEAT AND COOK OVER MEDIUM LOW HEAT STURRING CONSTANTLY 10 TO 15 MIN.OR UNTIL MIXTURE THICKENS AND COAT THE SPOON
DO NOT LET THE LEMON CURD TO BOIL, AS IT CAN CAUSE THE MIXTURE TO CURDLE
REMOVE FROM HEAT --LEMON CURD WILL CONTINUE TO THICKEN AS IT COOLS
MAKES 2 CUPS

USE HEAVY BASED NON REACTIVE SAUCEPAN
STAINLESS STEEL-ANODISED ALUMINUM AND ENAMEL PANS WORK WELL