Lemon Curd Filling

The lemon curd is prepared ahead of time, and allowed to cool down before adding it into the cupcake.  It has a sweet and tangy flavor. 

Yield: Enough for 24 cupcakes
Prep Time: 20 minutes

INGREDIENTS:

3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon fresh lemon zest

1.  Add the eggs and sugar into a small sauce pan and whisk together.

2.  Place this small sauce pan into a larger sauce pan filled half way with water, over medium heat.

3.  Into the egg mixture add the lemon juice, butter and lemon zest.  Stir constantly for about 15 minutes.  The mixture is ready when it has thickened up a little and coats a spoon.  Remove from heat and allow to cool down.  Pour mixture into a bowl and refrigerate until needed.