Lemon Curd

I can just grab a spoon and eat lemon curd until I'm about to burst, that's just how much I love it. It's a great cake, pie and tart filling. It's nice to dip scones or cookies in. It's a just creamy, zesty heaven.

I only use fresh lemons when preparing, never the lemon juice you buy at the market.

The smell of fresh lemon zest is so nice and refreshing.  I always wash and zest my lemons first, then I use a lemon squeezer to juice my lemons.

Ingredients

3 eggs

1 cup white sugar

1/3 cup lemon juice

1/4 cup butter

2 teaspoons lemon zest

Directions

1.  Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.

2.  Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.