Lemon Curd

I tried this recipe once , way before I started writing my own blog, and I fell in love with this recipe of Lemon Curd . This makes a prefect jar of Lemon Curd which can be kept for 3 weeks . For those who loves lemon , this is definitely a keeper. This is my second attempt making it . Its so satisfying even baby Ryan can't resist it.

Look how beautifully the Lemon Curd store in the jar . Its smooth and soft texture makes this Lemon Curd really tasty and appetizing .

Ingredients 
6           Egg Yolks
1cup     Sugar
2tbsp    Grated Lemon Zest
1/3cup  Fresh Lemon Juice
1/2cup  Butter ( cut into big chunks )

Method 

• Place all ingredients into a sauce pan and cook over medium-low heat, stirring continuously. 
• Scrap the side and the bottom , while stirring continuously till it thicken and are able to coat the back of a spoon, approximately 8-10 minutes 
• Remove from heat , add in butter bit by bit, stirring continuously till all butter melted and well combine 
• Spoon into and air-tight jar and cover with a cling film pressing to the surface of the curd to prevent from forming skin. Leave to cool before storing in the fridge for further use. 
• Can be kept for 2-3 weeks

Recipe adapted from About.com, American Food with a twist