Made of a few ingredients, and using a little stove time, this lemon curd gives an absolute sunburst of ravishing, sweet, and tangy taste. It can be used on scones, English muffins or to make a lemon-meringue pie.

Lemon curd

3 eggs
3/4 cup sugar
Zest and juice of 2 lemons
1/2 cup cold butter, in small chunks

Bring some water to a lively simmer in the bottom of a double boiler or medium saucepan. Meanwhile, combine the eggs, sugar, lemon juice, and lemon zest in the top of the double boiler or a heatproof bowl that will fit over the saucepan. Whisk vigorously to mix them together very well.

Cook the egg-lemon mixture over the simmering water, whisking and stirring often and well, for 8 minutes, until it thickens to the consistency of a lightly whipped cream. Remove from heat and stir in the butter, one piece at a time, whisking to melt before adding the next one.

Cool to room temperature, and then transfer the lemon curd to nice jar. Store it, covered in the fridge for up to 3 weeks.

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