Lemon Curd

Lemon Curd (from The English Kitchen)

Makes about 3 cups

1 Tb grated lemon zest

1 cup fresh lemon juice

1 1/3 cups granulated sugar

4 large eggs

3/4 cup (6 oz) unsalted butter plus 2 Tb, all cut into tablespoon sized pieces

Whisk the zest, lemon juice, sugar, eggs and a pinch of salt together in a large saucepan. Add the butter and then cook over medium low heat, whisking constantly until the curd is thick enough to gently hold the marks of the whisk and the first bubbles appear and break the surface. This should take about 10 minutes. (took me 15, my stove is wonky) Immediately pour through a fine sieve into a bowl. Cover and chill before use. This should keep, covered and in the fridge for about 1 week. (You can also can this, and it will last about 3 months. Pour into sterilized jars and process in a hot water bath for 15 minutes, or 20 for high elevation) remove, and let cool and sit on the counter for 24 hours.