Lemon Curd

Ingredients

• 1/2 cup fresh lemon juice
• 1 tbp grated lemon zest
• 1/2 cup sugar
• 3 large eggs
  
• 3/4 stick butter, sliced into several pieces

Whisk together lemon juice, zest, sugar, and eggs into medium saucepan.
Stir in butter and cook over moderately low heat (maybe halfway between medium and low), whisking constantly, until curd is thick enough to show whisk marks and a few bubbles appear (this will take about 8 minutes).
Transfer lemon curd to bowl, cover the surface with plastic wrap, and refrigerate for at least an hour before serving. Curd can be kept in the fridge for about a week.

Thoughts: This is delicious. When you first taste it it's pretty sweet, but it quickly turns to tart after a few seconds. Recipe was pretty easy too. Serve with blueberry-lemon muffins.

Disaster Index: 1/10