Fresh Lemon Curd
Instructions:
- 1 Cup Fresh lemon juice; about 16 lemons
- 3/4 Cup Sugar
- 8 Egg yolks
- For the fresh lemon curd: In a double boiler, over medium heat, whisk all the ingredients together.
- Cook the sauce until thick, about 10 to 12 minutes, stirring constantly.
- Remove from the heat and cool.
- This recipe yields about 1 1/2 to 2 cups.