Lemon Curd

Here is a delicious topping to serve on your next batch of scones, or used in tarts or even a lemon meringue pie!

3 eggs
1 cup sugar
1/2 cup freshly squeezed lemon juice
1/4 cup butter, melted
1 tablespoon lemon zest

In a medium saucepan, mix together the eggs and sugar until combined. Stir in the lemon juice, melted butter and lemon zest. Cook over medium heat for 12-15 minutes until thickened and reaches 160 degrees. Allow to cool and refrigerate until ready to use. Makes 1 2/3 cups.
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