Lemon Curd

Ingredie
nts:
Zest & juice of 4 lemons
8 oz butter
12 oz sugar
4 Eggs
Step 1: Zest the entire lemon & juice the lemons through a sieve

The seeds will make the mixture bigger and EXPLODE

Step 2: Add the butter to the nonreactive pan and bring mixture to a
boil
Step 3: Mix sugar and eggs together in a mixing bowl
Step 4: Pour hot mixture slowly into sugar/ egg mixture while whisking
until sugar is dissolved
Step 5: Once sugar is dissolved, put the mixture back in the pan and
bring to a boil. Wait 5 minutes once it has come to a boil, so that you
know the eggs are fully cooked; then take it off the burner

Should not be spitting hot

Switch pans, if you start seeing black flecks, dont
scrape

Step 6: Pass it through a sieve and wrap it up.

Yield:

2 2/3- 3 cups

Storage:

Room Temp

Fridge

Freezer

Raw
Baked

24 hours

1 month

1 year

Scraps/Leftover: n/a, use, keep in freezer until you use