Homemade Lemon Curd

This Lemon Curd is great with scones, muffins, waffles or used in your favorite desserts! This thick, sweet and citrusy spread is so easy to make at home - it's like sunshine on a spoon!

What do you do when one of your neighbors gives you about 30 lemons?! You make lemon everything ..... and still have lemons leftover! Don't be surprised if you see a few lemon recipes popping up! :)

Now that we're into February, my mind is switching gears and I'm already thinking about Spring. Of course, here in Phoenix we're looking at 70 degree weather. So, it's pretty easy to think about sunshine and all things Spring-y. I know some of you are longing for that warmer sunshine and no snow. I feel you - and that's where yummy treats like this Homemade Lemon Curd is great!! It'll make you forget about all the yucky weather and it will remind you of warmer days.

Lemon treats are one of my favorite things about Spring and I can't wait for bloggyland to be in an explosion of all things lemon! I hope y'all enjoy this!

Homemade Lemon Curd

by Jamie @ Love Bakes Good Cakes

Yield: 2 cups

Ingredients

6 tbsp. unsalted Challenge Butter, softened
1 cup granulated sugar
2 large eggs
2 large egg yolks
⅔ cup lemon juice (that was about 6 lemons for me)
1 tsp. grated lemon zest

Instructions

1. Combine the butter and sugar in a medium mixing bowl with an electric mixer. Add the eggs an egg yolks one at a time, mixing well between each addition. Mix in the lemon juice.

2. Transfer the butter and egg mixture to a medium saucepan with a heavy bottom. Cook and stir the mixture over low heat until the butter melts and the mixture looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, abut 15 minutes. DO NOT BOIL.

3. Remove the lemon curd from the heat and stir in the lemon zest. Transfer the lemon curd to a container and press plastic wrap onto the surface, covering the lemon curd, to keep a skin from forming on the top. Refrigerate.

Some notes: The curd will thicken slightly as it cools. Be sure to use this within a week! Keep refrigerated. You can also make lime curd or orange curd by switching out the juice and zest!