Lemon Curd

• 1 large egg
• 2 large egg whites
• 34 cup granulated sugar
• 23 cup lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon freshly grated lemon zest, preferably organic

1. Whisk egg, egg whites, sugar and lemon juice in a heavy nonreactive saucepan.
2. Add butter and cook over low heat, whisking constantly, until slightly thickened, 7 to 10 minutes.
3. Do not simmer.
4. Pour sauce through a fine-mesh sieve into a bowl.
5. Stir in lemon zest.
6. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.

egg, egg whites, sugar, lemon juice, unsalted butter, freshly grated lemon zest

Taken from www.food.com/recipe/lemon-curd-351801 (may not work)