|Unsalted butter||4 Ounce (1 Stick)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Lemon||4 , juiced|
|Lemon||3 , zest removed and grated|
|Whole wheat toast||2|
1.On top of a double boiler, melt butter.
2. Dissolve sugar in it.
3.Mix together the egg yolks and egg thoroughly.
4.Add in the eggs, lemon juice, and grated lemon peel to the sugar - butter mixture.
5.Stir cook until heavy and thick.
6. Let cool .
7.Store in screw-top jars.
8. Cur d remains fresh for 2 weeks in the refrigerator.
4. Spread the Lemon Curd on whole wheat toast and serve.