Lemon Curd Recipe
"Lots of zest and juice gives this lemon curd its bright citrus flavor and sunny color. Try this tangy spread instead of jam as a filling for cakes or over desserts like Pavlova, Cream Scones, or Vanilla Bean Pound Cake. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. Use the leftover egg whites to make an Egg-White Frittata, a refreshing cocktail, or Coconut Macaroons...."
INGREDIENTS
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4 egg yolks
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1/2 cup granulated sugar
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1/4 cup lemon zest
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1/3 cup lemon juice
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1/8 teaspoon salt
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6 tablespoons butter
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