This recipe can be prepared in 45 minutes or less. Serve this tangy treat with biscuits, toast, or scones. Or use it as a dessert dip or spread between the layers of a cake. From Gourmet, 1999. Also, to be used with my recipe for Lemon Cream Cheese Coffee Cake or Meringue Kisses!
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
In a metal bowl whisk together zest, juice, sugar, and eggs.
Cut butter into 4 pieces and add to mixture.
Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days.
Serve lemon curd warm or chilled.
