Lemon Curd

(makes 2 cups)

3 eggs, beaten

1 cup sugar

4 oz. (1 stick) butter, cut into small pieces

½ cup fresh lemon juice (2 large or 3 smaller lemons)

2 tbls. fresh lemon zest

Place the eggs and sugar in a small metal mixing bowl on top of a medium pot of gently simmering water. Beat until well mixed. (With a fork is fine.)

Stir with wooden spoon or plastic spatula until sugar is dissolved. Stir in butter and lemon juice. Continue to cook until thick, stirring most of the time, until the butter is completely melted and the foam has disappeared from the top.

(I like to use a candy thermometer. The lemon curd is done when the mixture comes to just 175º F.)

Immediately take lemon curd off the heat and pour it through a sieve into a small bowl. Stir in lemon zest. Place plastic wrap directly on top to prevent a skin from forming. Refrigerate for up to 2 weeks.

Note: I had a few extra yolks around, so I used 2 eggs and 2 yolks for the lemon curd. Some folks use all yolks. In that case, use 6 egg yolks, instead of 3 eggs.