Pucker up! If spring had a mascot, it would be the lemon! New seasons are all about switching up the menus to savor the foods of the harvest, and lemons always come to mind this time of the year. I was gifted decades ago with a crate of backyard lemons, that after much thought, turned into lemon curd, which I turned around and gifted back. This tangy and tasty spread is a British tea time favorite that is not only easy to make but it keeps in the refrigerator for weeks and can also be frozen for months. Lemon curd can also be used in many desserts or as a topping. Spring is officially the start of lemon season, so don't miss out on this refreshing citrus gift!
1 cup sugar
1/4 cup butter (real and cubed)
1/3 cup lemon juice ( from lemons, don't cheat here with bottled)
2 teaspoon lemon zest
Whisk eggs, sugar and lemon juice on low heat in medium saucepan. Once well blended turn heat up to medium and while stirring for 7-10 min. make sure it's not too hot or starts to stick. If it does, reduce heat. Fold in butter until well blended again. Mix in lemon zest and take off heat. Cover and chill in refridergate for 4 hours or overnight till thick.