I know I said I wasn't going to make lemon curd this year because of the high cost of eggs, but I had just too many lemons from my tree to resist. Also, I LOVE the taste of lemon curd! I think the name sounds revolting....maybe it should be renamed 'lemon custard'. Anyway, other than juicing the lemons (about six needed), the curd is super simple to make. I believe I first found this recipe in a Martha Stewart magazine but I have altered it a bit. I hope you'll try making lemon curd and I'm sure you'll be a fan too! Enjoy!
Lemon Curd (makes 2 jars)
6 egg yolks (strained through a sieve)
1/2 c. lemon juice
12 T. sugar
Zest from 1 lemon
8 T. butter
Mix the yolks, juice, sugar and zest in a medium saucepan over medium low heat. Keep stirring until the mixture starts to thicken. Turn off the heat and start adding the butter in small pieces. Once the butter is incorporated, pour the lemon curd into two clean jars. Cool curd and then refrigerate the jars.
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