Title: Lemon Curd 6
Categories: Spread Dairy Refrigerate
Yield: 8 Servings

6		Eggs
1 1/2	c	Sugar
1	tb	Lemon zest; grated
1	c	Fresh lemon juice
4	tb	Unsalted butter; cut in small pieces

Recipe by: A Well-Seasoned Appetite - ISBN 0-670-85574-X

1. To make the curd, combine the eggs and sugar in a medium nonreactive saucepan and whisk until thickened and light in color. Whisk in the lemon zest and juice. Place over low heat and cook, whisking constantly, until thick, about 10 mins. Do not boil. Remove from the heat and whisk in the butter. Let cool. Refrigerate until cold. By Overton Anderson/AR, 72701,667 #693729 on Feb 17, 1993

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