Ingredients:
3 eggs
1 cup sugar
1/3 cup lemon juice
6 tablespoons butter or margarine, cut into 1/2-inch slices
1 tablespoon lemon zest
 

Directions:
1. In Small (2-qt.) Saucepan, bring 1 inch of water to a simmer over medium-low heat. In Double Boiler, whisk eggs, sugar and lemon juice using Stainless Steel Whisk. Set double boiler over simmering water in saucepan. Cook, whisking constantly, 6-8 minutes or until mixture thickens and registers 160°F using instant-read thermometer.

2. Remove double boiler from heat. Add butter and lemon zest; whisk until melted and smooth. Refrigerate lemon curd 2 hours or until set. Serve with pound cake, angel food cake, fresh berries, scones or biscuits.

Yield: 2 cups

Nutrients per serving: (2 tablespoons) Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 13 g, Protein 1 g, Sodium 55 mg, Fiber 0 g

Pampered Chef