Lemon Curd

Note from Cheri: Lemon curd is so versatile. Use it as a spread on toast, muffins, biscuits or scones. It's also a great cookie sandwich filling or cake filling. You can even use it to fill pie or tart shells for a quick dessert.

6 T butter 2 eggs 2 egg yolks 1 tsp. grated lemon zest 2/3 C fresh lemon juice 1 C sugar

Makes about 2 cups In a large bowl with an electric mixer, beat butter and sugar with an electric mixer until well combined, about 2 minutes. Slowly add the eggs and egg yolks. Beat for another minute then mix in the lemon juice and zest. Don't worry if the mixture looks curdled like in the photo at left, it will smooth out when it cooks. Transfer the mixture to a heavy based saucepan and cook over low heat until it looks smooth. Increase heat to medium and cook, stirring constantly, until the mixture thickens, about 12-15 minutes. You will know its ready when it will leave a path on the back of a sppon or register 170°F on a candy thermometer. Do not let the mixture boil! Transfer cooked curd to a bowl and press plastic wrap on the surface to keep a skin from forming. The curd will thicken as it cook, so chill completely in the refrigerator. It should last for about a week, covered tightly, in the refrigerator.