Lemon Curd

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This recipe comes from the 2001 cookbook, luscious lemon desserts.

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Steps

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In a heavy medium saucepan , over medium-low heat , melt butter.

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Remove pan from heat & add sugar , lemon juice , zest & salt , whisking to blend.

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Finally , whisk in yolks until smooth.

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Cook the mixture , whisking constantly , until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ do not allow the mixture to boil.

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Immediately pour the lemon curd through a strainer into a bowl , then let it cool to room temperature , whisking occasionally.

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Cover & refrigerate until ready to serve ~ it will keep in the frig for a month & in the freezer for about three times that long !.

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Serve it with satisfaction on toast or scones , in tarts or as a topping for fresh fruit , gingerbread , pound cake , cheesecake or.

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!.

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Ingredients

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unsalted butter, granulated sugar, lemon juice, lemon zest, salt, egg yolks