Lemon Curd

• 3 eggs
• 3/4 cup sugar
• 1/3 cup fresh lemon juice
• 4 Tbsp unsalted butter
• 2 tsp grated lemon zest

1. Place the eggs and sugar in the bowl fitted with the mixer. Mix at speed 6 for 1 minute. Scrape down the sides of the bowl.

2. Add lemon juice, butter and lemon zest. Launch the dessert program at speed 5 at 190°F for 5 minutes, without the stopper.

3. Strain and serve warm or pour into nonmetal container. Cover with plastic wrap and refrigerate to serve chilled. Serve over warm Gingerbread (No 222), pound cake or spice cake.