Ingredients (makes about 1 1/3 cups):
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 4 lemons)
2 tablespoons butter or stick margarine
Note: Lemon curd can be stored in the refrigerator for up to one week. You can also easily double the recipe and freeze half of it in a heavy-duty zip-top bag. Thaw in the refrigerator and use within one week of thawing.
Tip 1: For a lime-curd variation of this recipe, substitute lime rind and juice for the lemon rind and juice.
Tip 2: In a pretty jar, this lemon curd makes a great gift!
Preparation (20 minutes):
1. Combine sugar, lemon rind, and eggs in a saucepan over medium heat, stirring constantly with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes).
2. Stir in lemon juice and butter and cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
3. Cool, cover, and chill.
Pucker up and ... enjoy!