A Timely, Lemony Post

In case you have recently come into a lemon bounty, here's my favorite recipe for lemon curd. I mostly like to serve this with vanilla ice cream and white chocolate chips.

Lemon Curd

Juice and grated rind of 4-5 lemons (Meyer lemons are best, of course!)
1 1/2 cups sugar
1 cup butter, cut in pieces
5 eggs, beaten

In a double boiler combine lemon juice, rind, sugar, and butter; stir over medium heat until sugar has dissolved and butter has melted.

Add eggs and beat with a whisk to combine, then continue stirring with a wooden spoon until mixture coats back of spoon. Do not let mixture boil or it will curdle.

Strain through a fine sieve to remove rind and refine to a creamy consistency. Cool, then refrigerate.

Makes 3 cups.