Lemon Curd

From 1 or 2 Photos

In a medium size, heavy-bottomed sauce pan over low-heat, whisk together 3/4 cup of lemon juice (I used wonderfully flavorful Meyer lemons), 1 tablespoon of lemon zest, 3/4 cup of sugar and 3 eggs. Cut 1 stick of unsalted butter into small bits and add. Cook stirring very regularly until quite thick like pudding, about 10 - 12 minutes. Resist the urge to raise the heat past medium, you do not want cooked egg in the finished product.

I have double this recipe on more than one occasion, substituting some of the juice for orange juice, the same with the zest.

You can use the curd to sweeten yogurt, as a decadent treat on toast, in a layer cake or with just a spoon.

Time: not more than a half-hour

Yields: 1 2/3 cup of curd

From this recipe at Epicurious.