Lemon Curd
Source: Gourmet 1999
3 lemons
3/4 cup sugar
2 large eggs
1/2 cup unsalted butter
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
Serve warm or chilled with store-bought angel food cake or biscuits.
Yield 1 2/3 cups