Laurie’s Light Lemon Curd

Lemon curd is very tasty on the millet muffins !!

I love alliterations as you can tell.
I love my version of lemon curd as well.
Uh oh, that was starting to sound like a corny rhyme.
Quick, cut to the chase.
Lemon curd is a thick, rich topping that is classically used on scones and makes a wonderful addition to tarts, cheesecake, yogurt or a spoon.
Since lemon curd is made of butter, sugar and egg yolks, "light" is a relative term.
Traditional recipes call for lots of egg yolks which is why I like my "light" version better.

Look at the beautiful color of these yolks. We love the fresh eggs from our four hens !!

Laurie's Light Lemon Curd

Ingredients
2/3 cup sugar
1/4 cup lemon juice
grated zest of one lemon
2 tbsp. water
3 egg yolks
1/2 cup butter

1) Begin by zesting your lemon and then juicing it to make 1/4 cup of juice.
2) Mix the juice and zest in a small saucepan with 2/3 cups sugar and 2 tablespoons water.

3) Whisk in three eggs yolks.

 4) Cut the 1/2 cup of butter into pieces.

5) Add to the saucepan and set over low heat.
6) Stir constantly but gently with a wooden spoon.

7) Bring the mixture to a simmer and cook for about 1 minute until the sauce thickens slightly.

8) Strain through a fine sieve into a glass bowl or jar.

It can be served warm over ice cream or on scones or allowed to chill and used in fruit tarts or on cheesecake.

It must be store in the fridge and will last for up to a week. It freezes beautifully.
This recipes makes about 1 cup of curd.