Lemon Curd

Ingredients:

• 2 egg yolks

• 1 whole egg

• 2/3 cup granulated sugar

• 1 tablespoon lemon zest (about1 lemon)

• 1/3 cup fresh lemon juice (about 3 lemons)

• 6 tablespoons unsalted butter (room temperature and cubed)

• 1/8 teaspoon of salt (omit if using salted butter)

Fill the bottom of double boiler with 1-2 inches of water. Place on high heat and bring to boil, then reduce heat to low to maintain a steady simmer. Add all ingredients, except butter, into the top of double boiler and whisk nonstop with a silicone whisk. (This keeps eggs from curdling). Continue whisking until it thickens like a hollandaise (about 10 minutes). Remove from heat and mix in butter. Cover with plastic wrap touching the curd to prevent film from forming on the top. Once cool, its ready to use or store in airtight container.

Makes 1-1/2 cups. Refrigerate for up to 10 days, store in freezer up to 6 months.