Lemon Curd

Makes: 1 ½ cups 

6 ounces (3/4 cup) lemon juice 

6 ounces (3/4 cup) granulated sugar 

6 egg yolks 

3 ounces (6 tablespoons butter), cut into small pieces 

Whisk together lemon juice, granulated sugar, and egg yolks in a medium saucepan. 

Add in butter.   

Place over medium-low heat.  Whisk constantly, about 10 minutes, until the mixture thickens. Do not allow it to boil. 

Remove from heat.  

Transfer the lemon curd to a glass container, cover with plastic wrap (directly touching the surface of the curd), and cool. 

• You can use 5 ounces of orange juice with 1 ounce of lemon juice for orange curd 

• You can use 6 ounces of lime juice for lime curd