Lemon Curd

Do you ever get a crazy craving that won't go away until you have the item you're craving?? Of course you have. Last night I wanted lemon so badly that I got up from my super comfy couch to make something delicious: lemon curd. 

What is lemon curd? It is scrumptious. It can be used in tarts, pies, in between layers of cake, to fill donuts, or just to eat. Which I did. No regrets at all!!

Ok, so that's not the best picture ever, but you get the idea....

So here's how you do it....

Get some juice....about two lemons should give you enough. You need 1/2 cup. Before you juice your lemons though, be sure to grate some of the zest into your pan. Zest both the lemons. That should give you enough.

That's a 1/2 cup of sugar in the pan. Oh, side note, don't use a teflon coated pan to make this or you ended up with teflon spotted curd. I've done it. It's not delicious.

Separate 3 eggs and add the yolks to your pan of sugar. Be sure to save the egg whites for another recipe. You can freeze them. Just thaw them out in the refrigerator a couple hours before you want to use them. Cube up 6 Tbl butter.

Mix everything together except the butter. Add the butter & cook, whisking frequently, over medium heat until the curd thickens & the first bubbles appear on the surface. It takes about 6 minutes. Pour it into a bowl & cover with plastic wrap. Be sure to lay the plastic wrap directly on the curd so it doesn't develop a skin. Chill at least 1 hour...although it is good warm & that's how I ate it last night!!

Curd can be kept in the refrigerator for up to 1 week! It would never last that long around here though!

So to recap, you'll need:

• 1/2 cup fresh lemon juice 
• 2 tsp. lemon zest 
• 1/2 cup sugar 
• 3 egg yolks 
• 6 Tbl butter