In The Kitchen: Lemon Curd

Lemon Curd


3 eggs
1/2 Cups unsalted butter, melted
1/2 Cup Fresh lemon juice
1 Cup sugar
Zest of one lemon


In the top part of double boiler beat the eggs until frothy.
Stir in the lemon juice, sugar, zest and melted butter.
Place over simmering water.
Stir constantly for 20 minutes. The mixture should become slightly thickened.
Remove from the heat and spoon into a pint sized container.
Cool to room temperature, cover and refrigerate for at least 2 hours before serving.
Keeps well for two weeks.