Homemade Lemon Curd

⅔ cup sugar
Zest of one large lemon
½ cup freshly squeezed lemon juice
2 tablespoons unsalted butter

INSTRUCTIONS: 1. Place eggs, sugar, lemon zest and lemon juice in a saucepan. Whisk the mixture constantly while cooking over medium low heat for about 10-12 minutes. You want the mixture to be thick enough to coat the back of a spoon.

2. Pour lemon mixture into blender and pulse 5 or 6 times. Add 1 tablespoon of butter, pulse another 5 or 6 times, add the other tablespoon of butter and pulse again 5 or 6 times or until butter is completely melted and incorporated. Do not overblend or the lemon curd will be aerated instead of smooth.

3. Place lemon curd in a bowl, cover and refrigerate for at least two hours and up to one week.

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