Lemon Curd

I love all things lemon - especially desserts - here is a basic lemon curd recipe that can be used to pair with scones, as filling for a cake, or in a tart - like I did here. All I did was bake a pre-made pie crust and fill it with the curd. I then topped it with some fresh berries.

3 eggs

3/4 C sugar

1/3 C fresh lemon juice

2 TBSP lemon zest

4 TBSP butter, at room temp - cut into small pieces

1. Combine eggs, sugar, and lemon juice. Whisk until smooth. Over a double broiler with simmering water whist mixture for about 10 minutes until it is thickened and coats a spoon.

2. Remove from heat, stir in lemon zest and butter. Cool to room temp before using and store in refrigerator for up to 7 days.