Lemon Curd

If you've never had lemon curd, you are missing out. It is so fantastically lemony and delicious! Homemade lemon curd is so easy to make and it will keep in the fridge for 2 months so there is really no reason not to make it! I make it every so often and every time I do I am reminded why I love it so much! It is great with scones and biscuits, delicious in baked goods, makes a great filling for cake, and when mixed with whipped cream it makes an AMAZING fruit dip!

Lemon Curd

Recipe from Baking:From My Home To Yours by Dorie Greenspan

1 1/4 cups sugar
6 TBSP unsalted butter, cut into 6 pieces
1 large egg
6 large egg yolks
Freshly squeezed juice from 4 lemons

Put all ingredients in saucepan and stir to moisten sugar. Put pan over medium heat and stir without stopping until butter is melted and mixture thickens like custard (about 4-6 minutes). It is cooked enough when you can run your finger along the spatula and the curd doesn't run back into the track you created.

Remove from pan and put in heatproof bowl or jar. Press a piece of plastic wrap against the surface and cool to room temperature before refrigerating.