Lemon Curd

Looking around for a recipe that used six egg yolks, I found this website:

http://www.fortysomething.ca/2010/04/recipes_to_use_up_extra_egg_yo.php.

The link for lemon curd fit right into ingredients I had and sounded delicious! I used lemons from our lemon tree along the drive and this set up nicely. Easy to make and delicious on the fruit that we grilled later that evening.

Find it online here:

http://americanfood.about.com/od/desserts/r/lemcurd.htm

Ingredients:

6 egg yolks

1 C. sugar

1/3 C. fresh lemon juice (4-5 smaller lemons)

2 T. grated lemon zest

1/2 C. cold unsalted butter, cut into 1/8" pieces

Directions:

1. Add 1 inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.

3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Notes: Can refrigerate for up to 2-3 weeks.