Ingredients:
5 egg yolks (I prefer farm fresh for best results)
1 cup sugar
zest from 4 lemons
1/3 cup of fresh lemon juice
1 stick of butter cut into pats
Directions:
Whisk sugar and egg yolks (in glass or metal bowl or the top of a double boiler pan) until well combined
whisk in lemon juice and zest.
Place bowl on top of a pan of simmering water. Be sure water is just simmering over medium heat and bowl does not top the water.
Whisk constantly for eight minutes or until is coats the back of a spoon
Turn heat off and start adding pats of butter, one at a time, whisking until each one is incorporated.
Once all butter is incorporated, transfer to a dish and place plastic wrap directly on top of the lemon curd (it keeps the curd from getting a ‘crust’) and refrigerate until chilled.
Enjoy!! Lemon curd and be eating on toast, short bread cookies, topped with fresh fruit (raspberries and blueberries are my favorite) or any other creation you like.