I never thought I liked lemon curd. I actually thought it was sort of a weird concept. When I started testing cupcakes, I found that I wanted to fill my lemon meringue cupcake with lemon curd, so I would have to give it a try.

I looked around for a few recipes, and they all had the same components, so I created my own recipe with those in mind. The results were better than I could have imagined. Lemon curd is both sweet and light, delicious cold or slightly warmed on fresh toast. And I just feel happy eating it.

What are your thoughts on Lemon Curd? Are you a fan?

Lemon Curd
(fills about one mason jar)

2 eggs
2 egg yolks
1 cup sugar
8 tbs butter (1 stick)
juice of 1-2 lemons

1. Combine all ingredients with a whisk in a saucepan. Bring to a boil. Cook until thickened, about 3-5 minutes. Check the thickness by drawing a line on the back of a wooden spoon- if the line stays, the curd is thick enough. Empty into a glass container and refrigerate until cool.