Lemon Curd

 Here is another dessert recipe from Sandra Savage, a real life executive chef and cookbook author. She is a graduate from California Culinary Academy (CCA); she has collected and developed recipes while traveling and cooking around the world, including two weeks aboard the USS Blue Ridge in Japan.

  8 ounces lemon juice

6 eggs

8 ounces sugar

8 ounces unsalted butter, cubed

  In large mixing bowl, blend together lemon juice, mixed eggs and sugar. Over medium heat, whisk mixture until JUST thick. Remove from heat. Add in butter. When melted, stir in.

Serve cold.