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Lemon Curd

What you need

1. 4 egg yolks
2. 1/2 cup sugar
3. Grated zest of 1 lemon
4. 1/2 cup fresh meyer lemon juice

How to make it

1. In a large pot bring about 1 1/2 inches of water to a simmer
2. In a stainless steel mixing bowl, whisk together egg yolks and sugar until light buttery yellow
3. Add lemon zest and juice
4. Place a wooden spoon into the pot of simmering water and place the bowl with the lemon mixture over the pot
5. Whisking constantly, cook over simmering water until the mixture thickens (the white foam will disappear and the whisk will
begin leaving a trail behind it, just like with whipped cream - maybe 10 minutes)
6. Remove from the heat and strain through a sieve into glass or ceramic
7. Cover with plastic wrap and refrigerate until cool.
8. Serve with Lemon Bundt Cake or Lemon Scones, or toast or anything you like

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From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg