The first time I heard 'lemon curd' when I was a child, I just knew I didn't want anything to do with a name like that, especially the 'curd' part! With maturity came a great inclination for lemons and whatever can be made out of them. Lemon curd is now a favorite of mine. It is a thickish sauce, very lemony and tart which goes well over gingerbread cake, plain yellow cake, or even sandwiched between two sugar cookies. It isn't bad on toasted wholewheat bread, either. I don't think anyone would turn it down if it came with hot biscuits from the oven.
Lemon Curd
3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter, cut in pieces
1 tablespoon grated lemon zest 1/2 teaspoon lemon extract
In a small but heavy saucepan over a medium heat setting, whisk the eggs, sugar, and lemon juice to blend. Add the butter, lemon zest, and extract. Cook while constantly stirring until the mixture is thickened. Pour into a small container and cool for 10 minutes before storing it in the refrigerator for complete chilling. Should be stored in the refrigerator.
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