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Lemon Curd

ethnic, fruits, jellies

1 tablespoon grated lemon zest
1/2 cup lemon juice
4 tablespoon unsalted butter
1/2 cup sugar
4 each egg yolks

In the top of a double boiler over simmering water combine butter, sugar, lemon juice, and egg yolks ~cook stirring constantly, until the mixture thickens enough to heavily coat the back of a spoon. (Do not let the mixture come to a boil or the egg yolks will curdle) Pour into a sterilized dry container stir in lemon zest -Keep refrigerated

Yield: 1 servings

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