Basic Lemon Curd

Ingredients

• 5 whole eggs
• 5 egg yolks
• 2 cups sugar
• 1 cup fresh lemon juice
• the zest of 2 lemons
• 8 tablespoons sweet butter

Directions

1. Combine the eggs, egg yolks and sugar in a mixing bowl and beat until smooth.
2. Add the lemon juice and lemon zest and mix.
3. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture will not curdle, so don't worry about overcooking it a little.
4. Remove the bowl from the boiling water and stir in the butter until melted.

Notes

• Refrigerated, this will keep for up to 3 months.
• Traditionally served in Britain with crumpets, scones, in tarts and jelly rolls.
• Yields: 10 servings
• Recipe in Public Domain