Lemon Curd

Ingredients

Zest of six lemons
Cut six lemons in half and squeeze to 1 cup of lemon juice, set aside
1/2 cup of softened butter
2 cups of sugar
4 eggs
 

Preparation
 

With mixer on low, cream butter and sugar, add one egg at a time to mixture
then add lemon juice slowly to the mixture (it will look curdled)

Pour this mixture into a large microwave safe mixing bowl, microwave 5 minutes on high setting, stirring every minute

Then at least 2 more minutes, stirring after each minute, until it becomes creamy and makes small peaks.

Cover the top of the warm lemon curd with plastic wrap so it doesn't form a film,

Cover tightly and refrigerate for four hours before use.

This can be kept in the refrigerator for up to two weeks.

This curd can be ladled on anything such as broken up angel food cake and then topped with whipped cream, lady fingers in short glasses and spooned into the middle topped with rasberries.

Bon Appetite!