Lemon Curd
(adapted from Williams-Sonoma Muffins Cookbook)
Makes approximately 1 1/2 cups
1/2 cup lemon juice
1/2 cup sugar
3 eggs
6 Tablespoons unsalted butter, melted
Combine juice, sugar, and eggs in a blender/food processor and blend for
about 15 seconds. With the blades running, slowly pour in the melted
butter.
Pour the mixture into a saucepan and bring to a low boil over medium heat (this may take a few minutes). Stir frequently.
As soon as it reaches a boil, lower the heat to just above low and stir
constantly until the mixture resembles pudding (it should coat the back
of your spatula/spoon) and is a little bit shiny. This should only take
about two to three minutes after it's boiled.
Pour into a jar or bowl and let cool a bit before serving or storing.
Keeps in the fridge for up to 2 weeks.
