Lemon Curd
about 2 cups

Lemon Curd

Lemon curd with a perfect balance of sweet and tart. It makes a delectable filling for tarts, French toast, spread it on bread and shortcake, or use it as a filling for cakes, cupcakes and pies.

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1/4 cup butter, melted
1 cup sugar
3 eggs
1/2 cup fresh lemon juice
1 tablespoon grated lemon peel

1. In a medium bowl, mix butter and sugar well using an electric mixture. 
2. Add eggs one at a  time, beat for about a minute more.
3. Mix in lemon juice and peel.
4. Heat over a double boiler on medium heat, until mixture is smooth and thick. The spoon should leave a trail when stirring. (about 15-20 minutes)
5. Spoon lemon curd into a bowl, press plastic wrap down onto the surface of the curd and refrigerate. 

• If you don't have a double boiler you can use a heavy saucepan, over low heat to start. Increasing the heat to medium when the mixture looks smooth. Stir constantly until thick.

Calories 88, Fat 3.7g, Cholesterol 43mg, Sodium 32mg
Carbohydrates 13.3g, Sugars 12.8g, Protein 1.1g