Lemon Curd (Lemon Pudding)

I always loved lemon curd, and with this recipe you can make it as sweet or sour as you like.

Use lemon curd to fill tartlets, phyllo baskets, or use like a jam & spread on toast or scones. Tastes pretty good with strawberries too.

1 c. sugar
3 large eggs (yolk & whites)
1 egg yolk (extra)
1/2 c. unsalted butter, cut into pieces
6 tbsp. fresh lemon juice
2 tbsp. grated lemon peel

Whisk all ingredients in a heavy sauce pan over very low heat until butter melts. Cook until mixture thickens to consistancy of lightly whipped cream, whisking constantly, about 5 mins. Pour into a bowl. Cover & refrigerate until cold, about 4hours.

Enjoy,
Myrna