Lemon Curd

This fresh made lemon curd is delicious and I use it alot. Any leftover is delicious spread on bread, scones, or muffins, or for a special treat, spread between thin ginger cookies and top with whipped cream. Lemon curd keeps, covered and chilled, 1 week.

• Ready In: 25 mins
• Yields: 3 cups

Ingredients

• 1  tablespoon  finely grated lemon, zest of, plus
• 2  teaspoons  finely grated lemons, zest of
• 1  cup fresh lemon juice
• 1 1⁄3 cups sugar
• 4  large eggs
• 3⁄4 cup unsalted butter, plus
• 2  tablespoons unsalted butter, cut into tablespoon pieces

Directions

1. Whisk together zest, lemon juice, sugar, eggs and a pinch of salt in a 2 Quart heavy saucepan.
2. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.
3. Immediately pour curd through a fine sieve into a bowl, then chill, covered.