Lemon Curd

1. 1

   Place sugar, egg yolks and lemon juice in a medium saucepan over low heat.

2. 2

   Whisk to combine, then switch to a wooden spoon.

3. 3

   Cook slowly, stirring constantly, until mixture thickens and coats back of spoon.

4. 4

   Cook a few minutes more but do not allow to boil. Remove from heat, stir in butter and zest and let cool.

5. 5

   Cover with plastic wrap and chill until ready to use.

6. 6

   Makes about 3 cups. This is a tangy topping for gingerbread, scones and crumpets.

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