Lemon Curd


    • Zest of 1 Lemon
    • 1 Cup Sugar
    • 5 Large Eggs (Add Extra Yolk if Necessary for Thickness)
    • 1/2 Cup Fresh Lemon Juice (4 Lemons)
    • 1 Stick Butter


    • Cuisanart mince lemon zest with sugar. Add eggs, process until thick and pale, add lemon juice.
    • With machine running, add melted butter.
    • Cook in sauce pan over low heat, stirring until thick. Cool.
    • Put curd in pitcher.
    • Can be served over pound cake.