Lemon Curd

Ingredients:

1 pound of unsalted butter, cut into quarter sized cubes

1 pound of egg yolks 

2 pounds of sugar

16 oz lemon juice 

Directions:

In a medium saucepan, whisk together the egg yolks, sugar and lemon juice. 

Put the cubed butter in a glass or stainless metal bowl and have a fine mesh strainer ready. 

Heat the egg lemon mixture over medium heat. With a wooden spoon or rubber spatula, stir constantly, but slowly. Stir continuously for 5-8 minutes until the mixture begins to thicken. Remove from the heat.

Pour the mixture through the colander over top of the cubed butter. With a clean wooden spoon or rubber spatula, stir slowly and consistently until the butter is belted and the entire mixture is smooth and glossy. 

Pour into jars to portion or one big glass bowl if using for a cake filling or other recipe that calls for a whole batch. 

The lemon juice can be replaced with many fruit juices. Try 1.5 cup of blueberry juice and .5 cup of lemon juice or substituting lime juice for the lemon juice in the recipe.