LEMON CURD
Ingredients for 1 cup:
2/3 cup freshly squeezed lemon juice
Zest grated from 2 lemons
4 large egg yolks
1/2 cup sugar
1 tablespoon butter.
Whisk together the lemon juice, zest, egg yolks and sugar in a heavy saucepan lined with steel, non-stick or ceramic surface. Heat and stir constantly over a medium heat until the curd thickens and coats the sides and bottom of the pan.
Strain curd into a bowl and stir in the butter. Cool, cover and store.
Adapted from The French Women Don’t Get Fat Cookbook, by Mireille Guiliano
