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LEMON CURD

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Serves 2



8 tablespoons of unsalted butter 

1 cup of white sugar 

1 cup of fresh lemon juice 

8 large egg yolks 

2 tablespoons of grated lemon peel 



Mix all of the ingredients, except the lemon 

peel, in a saucepan. Stirring well, cook over 

a very low heat. Do not let the mixture boil 

or the eggs will curdle and be ruined. Cook 

until a creamy consistency is reached. Pour 

into a small desert bowl and garnish with the 

lemon peel. Allow to cool and then serve.