Lemon Curd

• 6 tablespoons butter, softened at room temperature
• 1 cup granulated sugar
• 2 whole eggs
• 2 egg yolks
• 2/3 cup fresh lemon juice (approximately 3 whole lemons)
• 1 teaspoon lemon zest

MIX

Cream butter and sugar together. Slowly mix in eggs and yolks, one at a time. Add lemon juice and mix well.

HEAT

At this point the mixture will look curdled. It will smooth out as it is heated. In a non-reactive pot, heat over low heat until the curd is smooth. Increase heat to medium, and continue cooking, stirring constantly until the curd coats the back of the spoon. Remove from heat and transfer into a bowl. Mix in lemon rind.

SERVING SUGGESTIONS

Michele and I served this over Scottish Shortbread and thought it was great. I bet it would be fantastic over scones or in a lemon meringue pie. Although I would be tempted to make a double recipe just to be sure I had enough for a pie. I am planning on trying orange curd in the future. I will let you know how it turns out.

This is a recipe published by Fine Cooking Magazine.

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