Lemon Curd

Stovetop only, medium heat, about 8 minutes of constant stirring. It is done when it coats the back of a spoon. Cool uncovered to room temperature before refrigerating.

Equipment

• Saucepan
• Wooden spoon or whisk
• Glass storage container with lid

Ingredients

sugar

1 cup

lemon juice

1 cup

lemon peel, grated

1 tbsp

butter

3 tbsp

eggs, lightly beaten

3

Instructions

1. In a saucepan over medium heat, mix the sugar, lemon juice, and lemon peel. Stir in the butter and melt.

2. Stir in the eggs slowly and gently, stirring constantly. Cook over medium heat about 8 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon.

3. Pour the hot curd into a glass container and let it cool to room temperature uncovered.

4. Store refrigerated in a covered glass container.