Lemon curd is a sweet-tart custard traditionally spread on plain scones and muffins. It also makes a lovely cake, pie or tart filling.
3 eggs
3/4 cup sugar
1 tablespoon grated lemon zest
1 cup fresh lemon juice
4 tablespoons butter, chilled and cut into 4 pieces
In bowl or top of double boiler, whisk eggs until smooth. Whisk in sugar, zest and lemon juice. Place over small pan of simmering water and cook over low heat, stirring constantly with wooden spoon until thick and pale yellow, 7 to 10 minutes.
Stir in butter, one tablespoon at a time, until thoroughly combined and smooth.
Set bowl over ice, stirring occasionally, to cool. Cover with plastic wrap touching the curd’s surface and store in refrigerator up to 5 days.
Makes 1 1/2 cups.