Homemade lemon curd is delicious on toast and scones. You can also use it to fill cakes or mix it with mascarpone
and dollop it on fresh fruits.

MAKES 3 CUPS

INGREDIENTS

LEMON CURD:

• 1 cup sugar
• 6 large eggs
• ½ to ¾ cup fresh lemon juice (2 to 3 lemons)
• ½ cup (1 stick) butter, cut into ½-inch cubes

INSTRUCTIONS

1. In a 2-quart saucepan, stir together the sugar, eggs, and lemon juice.
2. Bring the mixture to a boil over medium heat.
3. Remove the saucepan from the heat and whisk in the butter, adding a few pieces at a time.
4. Taste the lemon curd and add more lemon juice if desired, depending on the sweetness of the lemons.
5. Allow the lemon curd to cool completely.
6. Press plastic wrap onto the surface of the lemon curd to prevent a skin from forming.
7. Store the lemon curd in the refrigerator for up to 4 days or in the freezer for up to 3 months.

NOTE:

• Substitute an equal amount of fresh lime or fresh orange juice to make lime or orange curd. They are both delicious in this cheesecake.