This curd is about as good as it gets if you love lemon (which I do). I could (and have) just eat the stuff plain (by the spoonful) but you could also eat it with fresh berries or on strawberry shortcake, cheesecake or whatever. It's from my beloved Cooking Light cookbook. I have also made this with limes. It's a little more tart but still great. Oranges would work well also.
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.
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