Lemon Curd

Lemon curd is known as being notoriously difficult to make. Ha! No so! This recipe is one I found online somewhere and really easy.

Ingredients:
1 cup sugar

6 tablespoons unsalted butter at room temperature
2 whole eggs
2 egg yolks (keep the egg whites if you want to make lemon meringue.  This lemon curd is perfect for it)
2/3 cup of lemon juice
1 tsp grated lemon zest.

Method:

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon. Don't let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the fridge for a week and in the freezer for 2 months.