Lemon Curd

Another great way to use up some of our lemons.  I'm not sure where I found this recipe.  It is printed on paper with no heading or footer tags.  I love this recipe and use it for desserts, or on toast or (shhhh...I will take a spoon and eat it right out of the jar).

3 oz. unsalted butter, at room temperature

1 cup sugar

2 large eggs, room temperature

2 large egg yolks, room temperature

2/3 cup fresh lemon juice, room temperature

1 tsp. finely grated lemon zest

• Beat butter and sugar until nice and fluffy
• Beat in eggs and yolks, one at a time, at slow speed
• Then beat everything for exactly 1 minute at slow/medium speed (3 on a kitchen aid)
• Take the bowl out of the mixing stand and whisk in the lemon juice - the mixture will look curdled but that is OK, it will all work out.
• Put mixture into a small pot and on low heat whisk everything until it becomes nice and smooth
• Turn heat to medium and continue to whisk the mixture the WHOLE TIME.
• DO NOT let the mixture boil.  if you see steam coming off of it, take it off the burner and stir until it cools a bit and then put it back on.
• The mixture is done when it coats the back of a spoon and leaves a path when you drag your finger through it (ouch), better yet, measure the temp - it should be 170 F.
• Remove from heat and stir in lemon zest.
• Scrape into a jar or bowl and press plastic warp on surface to prevent a skin from forming.
• Let cool and enjoy

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