Lemon Curd

posted by Cissy 02-17-100 5:47 PM

Lemon Curd

3 eggs
3 oz. butter (1 stick is 4 oz., so 3/4 of 1 stick)
1 cup sugar
rind of 2 lemons
Juice of 2 lemons (same ones that yielded the juice)

Combine all ingredients in the top of a double boiler. (If you don't have a double boiler, use a stainless steel bowl over the top of a pot that is slightly smaller than the bowl.) Cook, whisking constantly, over simmering water, until curd is thickened. (or cook until it reaches 155 degrees, F., using an instant read thermometer.)

To store, cover top of lemon curd directly with plastic wrap.

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