Lemon curd is such a delight. I feel more refined when I eat it, and also more full because I could probably eat about 10,000 pounds of it. Luckily, this sunny, eastery dessert is a cinch to make!
4 eggs
3/4 cup lemon juice
1 1/2 cups sugar
1 stick butter
Beat eggs lightly. Add beaten eggs, butter, sugar and lemon juice to small sauce pan. Cook over LOW heat (don't be tempted to turn it up here people) stirring constantly until mixture thickens and spoon is coated.
Serve with angel food cake, in individual tart shells, or with fresh strawberries for the perfect spring time treat. And yes, this post should have been written up long ago! :)
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