Lemon Curd

• 1/4 lb. Butter
• 6 oz. Lemon Juice
• 1/2 c.Sugar
• 3 ea.Eggs
• 3 ea.Egg Yolks

In a pan, heat together butter and lemon juice. In a separate bowl, combine sugar, eggs and egg yolks. When the butter is melted in the lemon juice, pour a small amount into the egg mixture to bring it up to temperature (tempering). Combine the remaining liquid with the egg mixture and pour back into the pan. Over low to medium heat, stir constantly until it begins to thicken.

Pour into a shallow pan and cover with plastic wrap immediately - directly touching the curd. Refrigerate to cool until thick. Suggested Uses: Use as a filling in a cake, thicken with stiff - peaked whipped cream and use on a fresh fruit tart or eat just as the mousse - or thin it with lemon juice and pour over warm bread pudding or your own ice cream.

Enjoy! Anne Sassano, Pastry Chef

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