Laura’s Lemon Curd Recipe

Ingredients:

• 1 cup granulated sugar ( could use monk fruit substitute)

• 1 tablespoon finely grated lemon zest

• 8 egg yokes (no whites, separate)

• 2/3 cup fresh squeezed Lemon juice

• 1/4 tsp. Coarse Salt

• 11/4 sticks unsalted butter (10 tablespoons) cut into pieces

PREPARATION:

1. Combine sugar and lemon zest together and blend ( this helps release the aromatics from the zest of the lemons into the sugar) *You can easily combine the sugar and zest into a food processor to mix or combine ingredients in a zip lock bag and toss together.

2. Combine add all ingredients to one pot without using any heat while adding the ingredients.

3. Once all ingredients are added to the pot turn heat to medium. While continually stirring, heat ingredients until butter has melted and the liquid constancy is thick enough to coat the back of a spoon (apron 5 min) do not boil.

4. Strain through a fine mesh sieve into a glass bowl and cover the mixture with plastic wrap.

5. Add the wrap directly on top of the curd then place in the refrigerator for ups to 3-6 hours. It can last in an airtight container in the refrigerator up to 2 weeks.