Lemon Curd

From The Essential EATING WELL Cookbook, edited by Patsy Jamieson

• Ready In: 15 mins
• Yields: 1 1/3 cups

Ingredients

• 1  large egg
• 2  large  egg whites
• 3⁄4 cup granulated sugar
• 2⁄3 cup lemon juice
• 2  tablespoons unsalted butter
• 1  tablespoon  freshly grated lemon zest, preferably organic

Directions

1. Whisk egg, egg whites, sugar and lemon juice in a heavy nonreactive saucepan.
2. Add butter and cook over low heat, whisking constantly, until slightly thickened, 7 to 10 minutes.
3. Do not simmer.
4. Pour sauce through a fine-mesh sieve into a bowl.
5. Stir in lemon zest.
6. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.