Lemon Curd
http://rebeccmeister.livejournal.com/778901.html

I think it's probably a good thing that I didn't discover lemon curd until I became an adult. If I had discovered it earlier, I would be tremendously fat and all of my teeth would have rotted straight out of my head. I've tried a number of different recipes with different ratios of ingredients, but this one is my overall favorite. It's out of a cupcake cookbook.

1/4 C (1/2 stick) unsalted butter
1/3 C freshly squozen lemon juice
2 large eggs
2 large egg yolks
1 C sugar
1 tsp grated lemon zest

In a medium saucepan, heat the butter and lemon juice over medium heat until the butter melts and the mixture is hot (~130 degrees F). Meanwhile, in the medium bowl, whisk together the eggs, yolks, and sugar. Whisking constantly, slowly pour the hot butter and lemon juice into the yolk mixture. Patience is key to avoid prematurely cooking the eggs. Then return the mixture to the saucepan and cook over medium heat, stirring constantly just until the mixture starts to come to a boil and thickens. Pour into a jar and store in the fridge or freezer until cool (and until you can't wait another moment).

By the way, lemon curd is delicious on crepes and scones. I'll have even more to say about lemon curd in my next post.