Aimee Fortney's Easy Lemon Curd - WSMV News 4

Aimee Fortney's Easy Lemon Curd

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Aimee Fortney's Easy Lemon Curd:

4 lemons
1 cup sugar
4 eggs
1 stick of butter, cut into pieces

With a lemon zester, remove the zest from the lemons, and squeeze enough juice to make ½ cup, removing any seeds.  Whisk eggs and sugar together in a metal bowl and place over simmering water in a saucepan.  Add lemon zest and juice, whisking to combine, about 10 minutes.  (It will turn into a pretty, yellow color, and will coat the back of a spoon, and you know it is ready).  Remove the bowl, turn off the heat, and slowly add the butter, a piece at a time, stirring until each piece is melted.  

Serve warm or cold; great in pastry cups, on tarts, on pound cake or with your favorite cookie!

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