Lemon Curd

I use these on the dutch baby rather than just the squirt of lemon, but what else can I use it for?

Ingredients:

• Zest of 2 lemons
• 1/2 c. lemon juice (the 2 lemons gave me enough juice)
• 3/4 c. sugar
• 2 large eggs
• 1/2 c. unsalted butter, cut into 4 pieces

Directions:

1. Get the water in a pot or bottom of a double boiler simmering. If using a pot, make sure the bowl you use does not sit in the water.
2. In top of a double boiler or heatproof bowl, whisk together lemon zest and juice, sugar and eggs. 
3. Add butter and set over a saucepan of simmering water.
4. Cook misture, whisking constantly, until thickened, about 20 minutes.
5. Strain through a sieve into a jar or other airtight container.
6. Close and chill until ready to use.

The lemon curd in the refrigerator will last up to 2 weeks.