Lemon Curd

By Delk

Classic recipe but the ingredients in this one are creamed together before cooking to prevent curdling. Can be stored in the freezer. Won't freeze solid.

Ingredients

• 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
• 1 cup sugar
• 2 large eggs
• 2 large egg yolks
• 2/3 cup fresh lemon juice
• 1 tsp. grated lemon zest

Preparation

Step 1

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
Cook over medium heat stirring constantly until mixture thickens.