Whipped Lemon Curd

Bahan-bahan

2 eggs

1/3 cup sugar

Zest from one lemon (used Meyer Lemon)

1/3 cup lemon juice

6 tbsp butter cubed room temperature

Arahan

In a bowl rub together sugar and lemon zest until the mixture is moist, grainy and yellow. Whisk in the eggs and the lemon juice.

Pour the mixture into a saucepan and cook over medium heat stirring consistently until sauce starts to thicken.

Remove from the heat and strain the curd. Let it cool for 10 minutes.

Add the cubed butter and use a blender or hand blender to whip the curd until it becomes homogenous and smooth. Pour into a jar and refrigerate for a couple of hours. The lemon curd will have a smooth thick consistency.