Lemon Curd

Ah lemon curd. It's one of those condiments that is incredibly decadent, and can make average foods like yogurt, bread, or berries taste divine.

On Easter my parents sent us home with this generously filled jar of this golden deliciousness, and all week I have been trying to find new and creative ways to use it.

Some of our favorites so far have been;

• Dolloped onto angel food cake with fresh whipped cream and berries (Easter dessert)
• Miked in with plain/honey yogurt (Clara's has enjoyed this one)
  
• Spread on french toast, croissants, dutch babies
• Blended into a blueberry smoothie
• On vanilla ice cream ( I haven't tried this one yet, but it sounds really good right?)

Ingredients

• 5 egg yolks
• 1 cup sugar
  
• 4 lemons, zested and juiced
• 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.