Carolyn'S Lemon Curd

• 3 egg yolks
• 3 whole eggs
• 3/4 cup sugar (1/2 cup sugar if using orange juice)
• Lemon or Orange Zest
• 1 cup Lemon Juice
• (1/2 cup Orange + 1/4 cup Lemon Juice making Orange Curd)

1. Whisk all ingredients together. Cook over a double boiler, whisking, until mixture coats the back of a spoon. About 180u0b0.
2. Remove from heat and whisk in up to 6 tablespoons of room temperature butter, one tablespoon at a time. I usually use 4 tablespoons of butter, or you can skip it all together. Butter is not necessary. I then strain it into a large measuring cup to remove any bits of egg. Pour curd into a clean jar and refrigerate. Lasts about 5 days in the refrigerator.
3. I like to serve it with fresh berries. It looks really pretty layered in a wine glass and topped with whipped cream. Perhaps a cookie or piece of chocolate on the side.

egg yolks, eggs, sugar, lemon, lemon juice, orange

Taken from www.epicurious.com/recipes/member/views/carolyns-lemon-curd-52947111 (may not work)