Lemon curd

Tags: lemon, preserve
Created: 2011/06/27
. Makes about 500ml. 9 steps
85g unsalted butter soften   beat The mixture will look curdled. Cook over low heat until it looks smooth. Increase heat to medium and cook, stirring constantly for about 15 minutes or until it reaches 77°C. Mix. Refrigerate, with plastic wrap on the surface to keep it from forming a skin.
225g sugar
2 eggs   slowly beat in
2 egg yolks
165 ml lemon juice   mix in
1 teaspoon lemon zest grated