Lemon Curd

                                                                                                           

Thanks Rita!

3 tablespoons lemon zest

1/2 cup fresh lemon juice (2 to 4 lemons)

1 1/2 cups sugar

8 tablespoons butter

3 eggs, lightly beaten

2 egg yolks, lightly beaten

Directions:

Stove top Method:

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.

Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.

Add butter and stir until it has melted and combined.

Remove from heat and cool to room temperature.

Beat eggs into cooled lemon mixture until well blended.

Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.

Remove from heat.

Cover and refrigerate at least 1 hour.

Microwave Method:

Place butter in a large glass bowl and microwave on high for 10 seconds or until the butter is soft, but not melted.

Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.

Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).

Cover and refrigerate at least 1 hour.

Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.

Refrigerate