Lemon Curd

Directions

1. 1
   Place sugar, egg yolks and lemon juice in a medium saucepan over low heat.
2. 2
   Whisk to combine, then switch to a wooden spoon.
3. 3
   Cook slowly, stirring constantly, until mixture thickens and coats back of spoon.
4. 4
   Cook a few minutes more but do not allow to boil. Remove from heat, stir in butter and zest and let cool.
5. 5
   Cover with plastic wrap and chill until ready to use.
6. 6
   Makes about 3 cups. This is a tangy topping for gingerbread, scones and crumpets.