Lemon Curd
Don’t waste any time fretting over the fat content of this stuff. It is worth every gram! I love it on ginger crackers but my friend Susan prefers a spoon. It is great on scones, of course. Try it on strawberry shortcake instead of whipped cream. Yum!
1/2 cup butter
1 cup sugar
2 whole eggs
3 egg yolks
1/2 cup lemon juice-preferably meyer
at least one T. lemon zest
Melt butter in a heavy bottomed saucepan. Remove from heat and add sugar. Let it cool a minute or two. Whisk in eggs, then lemon juice and zest. Return to medium heat and cook until bubbly, whisking very frequently. Do not overcook. Curd will thicken further as it cools. You can store it refrigerated for up to one week or more but it is unlikely it will last that long.
