Lemon Curd

Yield:
1-2/3 cups

Ingredients:

  1. 3 eggs
  2. 1 cup granulated sugar
  3. 1/2 cup lemon juice (about 2 lemons)
  4. 1/4 cup butter or margarine, melted
  5. 1 tablespoon lemon zest
Directions:

In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon zest.

Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 degrees.

Cover and store in the refrigerator for up to 1 week.


TDS 3