Lemon Curd

1. 1

   In a saucepan, heat the butter, sugar, lemon juice and zest until well dissolved. Remove from heat.

2. 2

   Beat the eggs and mix in the lemon mixture, stirring constantly with a wire whisk.

3. 3

   Cook again at low heat, stirring until it thickens. Let cool slightly and place in a sterilized jar until well filled. Tightly cap and turn the bottle upside down for a few minutes to create a natural vacuum.

4. 4

   Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.