Lemon Curd 4 Recipe

  • 3 Eggs
  • 3/4 sugar
  • 1/3 fresh lemon juice
  • 1 lemon zest
  • 6 cold butter, cubed
Set up pan with water for double boiler. Combine in top bowl, all ingredients except butter. Whisk and stir to mix. Cook over simmering water 8 to 10 minutes until it thickens to bright yellow sauce with the consistency of lightly whipped cream. Remove from heat and stir in butter a few cubes at a time, whisking until butter melts before adding more. Cool to room temperature and transfer to a glass jar. Store in refrigerator up to 2 weeks. This is great with Bootsie's Pound Cake, over gingerbread, or as a cake filling.
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