Lemon Curd

Directions

1. 1
   Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk.
2. 2
   Cook until sugar dissolves and mixture is light in color (about 3 minuets).
3. 3
   Stir in lemon juice and butter; cook for 5 minuets or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
4. 4
   Cool.
5. 5
   Cover and chill.
6. 6
   The mixture will thicken as it cools.
7. 7
   Note: Lemon Curd can be stored in the refrigerator for up to 1 week.
8. 8
   You can easily double this recipe and freeze half of it in a heavy-duty zip-top plastic bag.
9. 9
   Thaw in the refrigerator, and use with in 1 week of thawing.