Easy Peasy Lemon Curd

This may be my favorite thing to make (and eat), but it's not friendly to the waistline. It's delicious on scones and muffins. I use it to fill tarts, pour it warm over pound cake, and even as a cake filling. It's versatile and makes a great addition to any welcome or condolence basket. I hope you love it as much as we do.

Ingredients

Directions

• Step 1
  In a microwave-safe bowl, melt the butter in the microwave on high.
• Step 2
  In a separate bowl, combine granulated sugar, eggs, zest of 6 lemons, and 2 c of fresh lemon juice.
• Step 3
  Slowly whisk the hot melted butter into the eggs until combined.
• Step 4
  Cook in the microwave for one-minute intervals. Stir after each minute. Do not let the lemon curd boil or it will curdle.
• Step 5
  Repeat until the mixture is thick enough to coat the back of a metal spoon.
• Step 6
  Strain the curd through a fine-mesh sieve to remove any egg bits to ensure a perfectly smooth curd.
• Step 7
  To prevent skin from forming, cover the curd with a layer of plastic wrap directly on the surface of the curd.
• Step 8
  The lemon curd will continue to thicken as it cools. Do not store it in a metal bowl. It will react with the acid in the lemons, discolor the curd, and give it a metallic flavor.