In response to my plea for things to do with lemons, a kind soul sent me this recipe for lemon curd (aka lemon butter, lemon jam, lemon custard). It is super-easy and has a puckeringly lemony flavor, a sunny yellow color, and a luscious creamy texture. I have personally tested it on toast, biscuits, and straight out of the jar with a spoon. All top-notch. I’m told it works wonders in prefab tart shells too, and I expect it would.
Lemon Creamy Stuff
1 cup white sugar
1 cup fresh lemon juice
1 tablespoon fresh lemon zest
2 tablepoons cold butter, chopped
3 eggs, slightly beaten
1. Mix all ingredients in a large saucepan.
2. Cook over low/medium heat for 10-12 minutes, STIRRING CONTINUOUSLY (aka constantly). It may start to look funny when the butter starts melting, but just keep stirring. When it thickens enough to coat the back of a spoon, remove from heat.
3. Immediately transfer to clean glass jars and refrigerate. Curd will thicken upon cooling.