LemonCurd
"Everyone needs a recipe for lemon curd, and this is the easiest one of them all. All of the ingredients go into the pot, and away you go. Don’t be afraid of cooking the egg mixture over direct heat: the lemon juice and sugar will prevent the eggs from scrambling even when the mixture starts to simmer. Use the yolkier version if you want egg whites for meringues or pavlova. Adapted from Sinfully Easy Delicious Desserts by Alice Medrich (Artisan, 2012)...."
INGREDIENTS
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3 large eggs, or 1 large egg plus 3 large egg yolks
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Zest of 1 medium lemon
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1/2 cup strained fresh lemon juice (from about 3 medium lemons)
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1/2 cup sugar
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6 tablespoons unsalted butter, cut into chunks
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