Lemon Curd

Makes 1 2/3 cup

2 eggs

2 egg yolks

3/4 cup sugar

1/2 cup freshly squeezed and strained lemon juice (about 4 lemons)

Grated zest of two lemons

3 TBSP butter 

In a non-reactive saucepan beat the eggs, yolks, and sugar with a whisk until sugar is mostly dissolved. 

Whisk in lemon juice and zest.

Put the pan over medium-low heat and stir with a spatula for about 10 min. Make sure you really scrape the bottom of the pan.

It should get as thick as sour cream and coat the spatula.

Take it off the heat and add the butter.

Put some plastic wrap directly over the surface so it doesn't form a skin, and chill in refrigerator for 4 hours.

Keeps in the fridge for a month, or in the freezer for a year. 

Note: To get more juice out of the lemons they should be not cold. Microwave them for about 40 sec if they're coming right out of the fridge. 

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