Lemon Curd

1. 1

   Combine first 4 ingredients in the top of a double boiler. Bring water to a boil.

2. 2

   Reduce heat to low and cook until butter melts.

3. 3

   Stir about 1/4 of hot mixture into beaten eggs.

4. 4

   Add to remaining hot mixture, stirring constantly.

5. 5

   Cook, stirring constantly, over medium-low heat, until mixture thickens and coats a spoon (about 15 minutes).

6. 6

   Cover and refrigerate up to 2 weeks. Serve over pound cake, angel food cake or gingerbread.

No additional tips available.