Lemon Curd (Tangy, Sweet, and Versatile)

Ingredients:

• 4 large egg yolks
• 2/3 cup granulated sugar
• 1 tablespoon lemon zest (about 2 lemons)
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 6 tablespoons unsalted butter, cut into small pieces

Instructions:

1. Prepare Ingredients:
   • Whisk the egg yolks and sugar together in a saucepan until smooth. Add lemon zest and juice.
2. Cook Gently:
   • Place the saucepan over medium-low heat. Stir constantly using a wooden spoon to prevent curdling.
   • Cook for about 7-10 minutes until the mixture thickens enough to coat the back of a spoon.
3. Add Butter:
   • Remove from heat and stir in the butter pieces, one at a time, until smooth.
4. Strain (Optional):
   • For an ultra-smooth texture, strain the curd through a fine mesh sieve to remove zest and any egg solids.
5. Chill:
   • Let the lemon curd cool completely before transferring it to a jar or bowl. Chill in the refrigerator for 1-2 hours.
6. Serve:
   • Use as a spread for toast, a filling for cakes and tarts, or a topping for pancakes and scones.

Both recipes are easy to prepare and bring out the fresh, vibrant flavor of lemon. Let me know which you’d like more tips on!