Lemon Curd

This recipe is not at all “difficult,” but does require a double-boiler and a little baby-sitting. I usually multi-task with this when I’m already in the kitchen working on something else.

It’s fantastic on scones, biscuits, or spread between the layers of your favorite cake! If you have leftovers, they keep in the fridge for a couple of weeks.

Makes a beautiful hostess, teacher, friend, or Christmas gift. If you can bear to part with it.

1. Prepare the double boiler by adding a couple inches of water to the bottom pot. Place the other pot on top and turn the heat to medium.
2. Zest and juice lemons, carefully removing any seeds. Set aside.
3. Crack eggs into double boiler. Remove the chalaza with two spoons. Whisk eggs, sugar and salt together. Stir in butter, juice and zest.
4. Cook over medium heat, continuing to stir/whisk every few minutes, for about half an hour. The curd should be thick, bubbly, and pale yellow when it’s done.
5. Remove from heat, pour into containers, and let cool on the counter. Refrigerate after completely cooled.