Lemon Curd

Creamy lemon curd is a sweet-tart custard that is used as a spread for scones and such, or as a filling for cakes, pies and tarts.

Recipe Ingredients:

3 large egg yolks
6 tablespoons granulated sugar
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 tablespoons chilled butter cut into small pieces

Cooking Directions:

1. Combine yolks, sugar, lemon zest, and lemon juice in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of spoon, about 5 minutes.
2. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until smooth.
3. Transfer mixture to a medium bowl. Lay a piece of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled. Store in airtight container in refrigerator.

Makes 1 1/2 cups.