Tangy Lemon Curd

• 3 large eggs
• 3/4 cup sugar
• 1 teaspoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• 1 1/2 teaspoons unflavored powdered gelatin dissolved in 2 tablespoons of water
• 1 1/2 sticks unsalted butter, cut into cubes

1. In a medium heatproof bowl, whisk the eggs with the sugar, lemon zest and lemon juice.
2. Set the bowl over a saucepan of simmering water and whisk over moderate heat until thickened, about 6 minutes.
3. Whisk in the gelatin until melted.
4. Remove from the heat and whisk in the butter.
5. Strain the lemon curd through a fine sieve and refrigerate until chilled and set, about 1 hour.

eggs, sugar, lemon zest, lemon juice, unflavored powdered gelatin, butter

Taken from www.foodandwine.com/recipes/tangy-lemon-curd (may not work)