Lemon Curd (12 servings) 3/4 cup white sugar 1/3 cup FRESH lemon juice (takes about 2 lemons) 3 large eggs 4 Tablespoons unsalted butter - softened and cut into small pieces 1 Tablespoon lemon zest I love this stuff! It's easy to make and it's much cheaper - and I dare say, better - than the stuff you buy at the grocery store. I use it as a spread for toast and English muffins. It's a fantastic topping for pancakes, waffles and French toast. I use it as a filling in pastries and coffee cakes. I even mix it with vanilla pudding for a treat. Anything you can do with jams or preserves, you can do with this Lemon Curd. Give this one a try. It's fantastic. (This recipe was submitted in 2004. It was tested and photographed in January 2014.) How To Make Homemade Lemon Curd Makes 1 and 1/2 cups. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly for about 10 minutes until the mixture becomes thick. Remove from heat and pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap and refrigerate for up to two weeks. Allow to cool before serving. Cooking Note From Mr Breakfast: The last batch I made, it took 16 minutes for the cooking concoction to thicken. I set the water beneath the bowl to a very low boil. You'll notice the first signs of thickening at about 12 minutes. Lemony, sweet and just a tiny bit tart. Terrific on toast or as a topping for pancakes. Mr Breakfast would like to thank DixieChick for this recipe. Recipe number 1362. Submitted 9/30/2004.