Thursday, February 4, 2010

Lemon Curd
Makes 2 cups

1/2 cup fresh lemon juice
2 tablespoons lemon zest
3 egg yolks
1 1/2 cups sugar
1/2 cup butter, cut into pieces

1. In a double boiler over medium-high heat, whisk together lemon juice, lemon zest, and egg yolks. Add sugar and continue whisking for 8 to 10 minutes until lemon curd thickens slightly. Remove from heat, and gradually whisk in butter until melted. Cool mixture slightly; pour into container, and chill.

(Courtesy of TeaTime Magazine)

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