Lemon Curd

Is there a taste that reminds you of spring or summer? For me, it might be anything lemon flavored. I love the bright, cheery note lemon can add to my baked goods, chilled desserts, and cool drinks in the summertime. This lemon curd recipe is quick, simple to make, and can be used to add a touch of lemon flavor in many foods (yogurt, pancakes, cakes, tarts). It can even be eaten on its own by the spoonful!

Ingredients:

• 5 egg yolks

• 2/3 cup white sugar (or 1/3 cup honey)

• 1/8 tsp. salt

• Zest of 1 lemon

• Juice of 2 lemons (fresh!)

• 6 - 7 Tb. butter

Instructions:

**You will need a double boiler for this recipe, but if you don't have one you can do what I did! I just placed a heatproof mixing bowl over a pot of boiling water on the stove. The curd will be cooked in the top bowl, while the bottom pot boils.

Combine all of your ingredients in your heatproof mixing bowl and place over boiling water on stove. Whisk continuously with a silicone whisk. It should take about 8 - 12 minutes for the mixture to thicken. If your curd is still thin, turn up the heat a little bit. Don't forget to keep whisking!

Once the mixture has thickened significantly, remove the bowl from the stove (careful, it's hot) and pour into a jar or sealable container. Let the lemon curd cool, then seal and refrigerate. Keeps well for about 2 weeks.