♦ MAKES 4-6 SERVINGS

• 1/3 cup granulated sugar
• 1/3 cup Sun Orchard Lemon Juice
• 2 tbsp lemon zest (optional)
• 2 large eggs (room temperature)
• ¼ cup butter (room temperature)

In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes. Strain the lemon curd through a fine-mesh strainer if you don’t want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid. The curd keeps fresh in the refrigerator for about 1 week.