When I have an abundance of lemons I always make lemon curd. It doesn’t require a lot of ingredients, it’s simple to make, and it freezes well. I make multiple batches and freeze them in pint jars so I can use the curd in spring for the filling of strawberry tarts. But this recipe is so good you may eat it straight from the jar.

Recipe for Lemon Curd

2 Large eggs
2 Large egg yolks
2/3 cup lemon juice, strained
6 Tablespoons butter
1 cup sugar
zest of one lemon

Whisk together eggs and egg yolks. Add lemon juice and mix well. Set aside

In a double boiler melt butter. Add sugar, stir well. Add lemon & egg mixture and stir. Stir continuously and cook until thickened and when an instant read thermometer reads 160.

Remove and strain through fine mesh sieve.

Pour into pint jar and keep in fridge for 1 week or freeze for 1 year.