Lemon Curd with Toast   

Directions

Lemon Curd

1. In a medium pot combine zest, granulated sugar, egg, yolks and salt. Whisk until combined.
2. Cook over medium-low heat whisking continually for 5 minutes (mixture will be pale yellow in colour).
3. Whisk in lemon juice.
4. Add butter and cook over medium heat until butter melts stirring continually.
5. Increase heat to medium-high and whisk continuously for 10 minutes (careful not to scramble eggs).
6. Remove from heat and immediately pour into sterilized canning jars. Let Lemon Curd set in the refrigerator for 4 hours prior to using.
7. Mixture will last for up to 1 month in the refrigerator in pressure sealed jars. 

Assembly

1. Toast Kinnikinnick White Bread. Let cool slightly.
2. Spread 1 tablespoon of Lemon Curd on each piece of toast.
3. Top with optional fresh berries. 
   Yields 2 slices