Lemon Curd
I make this in triple quantities during the holidays. It is so good to serve with many things and to have on hand for tea and even breakfast with hot scones. It is good all year long as a quick dessert with fresh berries or a piece of pound cake.
(this recipe makes about 2 cups)
Zest of 2 large lemons
1/2 cup lemon juice
1/4 pound butter
1 cup sugar
4 eggs
Heat zest, juice, butter and sugar over simmering water in a double boiler stirring until butter melts and sugar dissolves. Beat eggs until well blended but not fluffy. Temper eggs with hot mixture, slowly pour tempered eggs into hot solution stirring constantly, do not beat. Continue to stir until curd is thick, about 20 minutes. Remove from heat and cool. Pour into storage container and gently cover surface with film of plastic wrap. Cover with a lid and refrigerate until ready to use.