In England and Scotland, toasted muffins, scones or breads are often spread with lemon curd. Lemon zest adds depth to the lemon curd and is the yellow layer of lemon rind. The white pith under the outer layer is bitter. The best tool to obtain the zest without the pith is a citrus zester found in most cooking stores. Five tiny cutting holes at the edge of the tool are pulled across the lemon peel, creating long strands. Buy at least three lemons for this recipe.


    ½ cup butter
    2 teaspoons lemon zest, chopped
    ⅔ cup fresh squeezed lemon juice
    1 ¼ cup granulated sugar
    2 large eggs

1. Set a 1 ½-quart double boiler with ½-inch water in the
    base over medium heat. 

2. Melt the butter in the top pan and add the zest.

3. Whisk the lemon juice, sugar and eggs in a medium bowl.
    Whisk in the melted butter, then strain the lemony mixture
    back into the top of the double boiler. Whisk almost constantly
    until the mixture becomes syrupy. It should then turn a creamy
    yellow, thicken and reaches 165˚ to 180˚ on an instant
    read thermometer.

4. Pour the hot lemon butter into two 8-ounce bottles and cool
    until room temperature. Close bottles with lids and then
    refrigerate. The lemon curd must be refrigerated before
    and after opening.

    Hint: www.kitchencrafts.com has 8-ounce jars
    with yellow lids.

    Makes 2 (8-ounce) jars