LEMON CURD

• 3/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 3/4 cup sugar
• 3 eggs
• 1/2 cup unsalted butter, cubed

In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Note:

You can make curd up to one week ahead of use. Cover surface with plastic wrap, and store in refrigerator.

Comments by Lady Di: Excellent - April 16/2007