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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.