Lemon Curd

Lemon curd is a versatile filling, perfect for warm gingerbread, pound cake, or any other sweet treat. To make a curd-lime version, replace the lemon zest and juice with lime.
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until the sugar is dissolved and the mixture is light in color (about 3 minutes). Add the lemon juice and butter; cook for 5 minutes or until the mixture is thinly coated on the back of a spoon, stirring constantly with a whisk. Cool. Cover and refrigerate (the mixture will thicken as it cools).Note: Lemon curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a sturdy zippered plastic bag. Defrost in the refrigerator and use within 1 week after defrosting.