Lemon Curd

This is a really easy recipe from Fabulous Foods. I like it because you just use a heavy bottom sauce pan rather than a double boiler blah blah blah. Double boilers are annoying and good for burning yourself.

Ingredients
6 tablespoons butter
2 eggs
2 egg yolks
1 teaspoon grated lemon zest
2/3 cup fresh lemon juice
1 cup sugar

Directions
In a large bowl with an electric mixer, beat butter and sugar with an electric mixer until well combined, about 2 minutes. Slowly add the eggs and egg yolks. beat for another minute then mix in the lemon juice and zest. Don't worry if the mixture looks curdled like in the photo, it will smooth out when it cooks like in the photo above.
Transfer the mixture to a heavy based saucepan and cook over low heat until it looks smooth. Increase heat to medium and cook, stirring constantly, until the mixture thickens, about 12-15 minutes. You will know its ready when it will leave a path on the back of a sppon or register 170°F on a candy thermometer. Do not let the mixture boil!
Makes about 2 cups Transfer cooked curd to a bowl and press plastic wrap on the surface to keep a skin from forming. The curd will thicken as it cook, so chill completely in the refrigerator. It should last for about a week, covered tightly, in the refrigerator.

Photo Credit: Fabulous Foods