lemon or lime curd

Yield: 2 cups lemon curd

Ingredients

• 6 lemons
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs

Instructions

Zest lemons for a total of 2 tablespoons of zest.

Juice lemons for a total of 1 cup of juice.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition.

Reduce mixer speed to low. Gradually add lemon juice, mixing just until blended. Stir in lemon zest. The mixture will look curdled.

Place mixture in a heavy saucepan. Cook over medium-low to medium heat, whisking constantly. Cook until the mixture thickens and coats the back of a spoon. This should take 15 to 20 minutes.

Transfer mixture to a bowl. Cover with plastic wrap, placing the wrap directly onto the surface of the lemon curd. Chill at least 4 hours.

Store refrigerated up to 2 weeks in an airtight container.