Lemon Curd

Lemon curd is a rich, creamy and perfectly tart preserve.  It can be served as a spread for scones or a sauce for dessert.  It is an excellent addition to my Tres Leches Cake recipe.  Lemon curd can be made days in advance and is easy to prepare.  

Lemon Curd

Servings: 1 3/4 cups

1 cup sugar

3/4 cup fresh squeezed lemon juice

1 Tablespoon lemon zest

2 whole eggs

4 tablespoons butter, cubed

1. In a saucepan whisk together sugar, lemon juice, lemon zest and eggs.  Place saucepan over medium-low heat, whisking frequently until the curd thickens and coats the back of a spoon, about 10 minutes.  

2. Remove saucepan from heat, and whisk in the cubed butter until well incorporated.  

3. Pour lemon curd through a fine mesh sieve to remove any solids.  

4. Transfer the warm lemon curd into a heatproof bowl or jar and cover.  Refrigerate until chilled and firm, about 2-3 hours.