Lemon Curd

Serves: Makes 2 cups | Prep: 40 min | Cook: 12 min

Ingredients:

Lemon Curd:
3 lemons
1/2 cup freshly squeezed lemon juice
1 cup sugar
1/4 cup butter, room temperature
4 egg yolks

Directions:
Clean lemons well. Using a peeler remove the zest from the lemons, trying not to get to much of the white pith.

In a food processor with a steel blade add lemon zest and sugar. Process until finely minced for 2-3 minutes.

In a saucepan add sugar and lemon mixture, lemon juice, butter, and egg yolks. Cook over medium low heat, stirring continuously, until thickened, about 12-15 minutes. Push mixture through a fine mesh strainer. Place mixture into a heatproof bowl and cover with plastic wrap, making sure to touch the surface of the mixture. This is to avoid a film from forming. Once cooled it can be transferred to an airtight container and refrigerate for up to three weeks.

***Lime and orange curd made the same way.

Also, really delicious swirled into yogurt.

More Delicious Recipes:
Fruit Scones