Lemon Curd for Scottish Shortbread
- 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
- 2 large eggs
- 2/3 cup fresh lemon juice
- 2 large egg yolks
- 1 tsp. grated lemon zest
- 1 cup sugar
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it loo...