Tangy Lemon Curd

I have eaten lemon curd in tea shops as an accompaniment to scones and shortbread cookies, and in donuts filled with lemon curd. Commercially available lemon curd has always tasted much sweeter than this batch. This batch came out a touch more sour but is just as good. It is ridiculously simple to make.

Yield: about a cup

Ingredients

2 eggs
1/3 c organic granulated sugar
1/4 c unsalted butter, diced
3 tbsp fresh lemon juice 
1 1/2 tsp finely grated lemon peel (one lemon)

Directions

Whisk eggs, sugar, and lemon juice together in a heavy saucepan. Add butter and lemon peel and stir over medium heat until butter has melted and a pudding-like consistency appears.

Remove from heat and transfer to a small bowl. Let cool before using.