Lemon curd

Contributed by: Bridget McFarland

Ingredients
3 eggs
1c sugar (white)
½ c fresh lemon juice
¼ c butter
1 tablespoon grated lemon peel

Directions
In pot and WISK butter and Eggs (keep it moving to avoid scrambling the eggs!) Once melted (keep whisking) add sugar, lemon juice and peel. Cook for about 5 mins It will turn thick (think like warm creamy peanut butter texture)
Cool in fridge
Put in phyllo dough cups (found in frozen section usually near frozen fruit) top with favorite berry.
I like to do raspberry top with a sprig of mint (looks pretty) or 3 blueberries.
Also great for topping scones, cake filling, muffins, or tarts.