For filling
3 eggs
¾ cup sugar
½ cup fresh squeezed lemon juice
1 TBS lemon zest
¾ cup butter
Combine all ingredients in sauce pan and heat mixture, stirring well until lemon mixture thickens about 5-7 minutes. Pour lemon curd into a prepared tart crust and refrigerate at least 4 hours. Lemon curd can also be refrigerated in a mason jar for up to a week. Delicious with fresh blueberries, added to plain yogurt or as a spread with your cheese board
Prepared tart shell can be purchased frozen if desire or click here for shortbread crust recipe we love
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