Lemon curd
- 3 oz butter, softened
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- ⅔ cup lemon juice
- In a large bowl cream the butter and sugar.
- Add the eggs and egg yolks.
- Stir in the lemon juice. It will look curdled at this point.
- Place the bowl over a pan of simmering water and whisk continually until it reaches 175 degrees.
- Pour into a container and refrigerate.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/07/lemon-curd/
3.5.3251