Lemon Curd

Yield: 1-2/3 cups

Ingredients

3 eggs

1 cup granulated sugar

1/2 cup lemon juice (about 2 lemons)

1/4 cup butter or margarine, melted

1 tablespoon lemon zest

Add To

Directions:

In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon zest.

Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 degrees.

Cover and store in the refrigerator for up to 1 week.

Please note that some ingredients and brands may not be available in every store.

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