You can use this fresh tasting curd as the curd in a lemon meringue pie, on top of a scone (see my recipes) or even on a sugar cookie. It is just that good.

• 2/3 cup fresh Lemon Juice (4 to 5 Lemons)
• Grated zest from 2 Lemons
• 1/2 cup + 2 tablespoons Sugar
• 4 large whole Eggs ( blended throughly in a blender)
• 3 tablespoons Butter

Place juice, zest and sugar into the top of a double boiler over boiling water. If you don’t have a “real” double boiler, use a metal mixing bowl over a medium stockpot of boiling water.  Stir until the sugar has dissolved, then stir in the eggs. Be careful about the temp of the sugar mixture because it should not be hot enough to make scrambled eggs.  You may need to take the mixing bowl off the boiling water to cool a bit and then mix in the eggs.  After all of the eggs have been mixed in, add 1 tablespoon of butter. Stir over boiling water until melted and add the remaining butter one tablespoon at a time.  Continue cooking and stirring until the curd looks like thick cream. Use immediately or keep for at least 2 weeks.