Lemon Curd

In May I got to go to my favorite city - San Francisco!  Although it was a business trip, I still had time to eat at some great restaurants and try some sweets.  The best part though, was staying at the California designer director's bungalow in Oakland.  She has lemon and lime trees in her backyard.  So dreamy!  She let me pick as many as I could take in my suitcase - so ended up picking a dozen.

May was quite the busy month filled with packing and moving, so I was totally bummed that I hadn't had time to use them.  Luckily most of them kept pretty well.  Supermarket lemons are no competition for these lemons.  They are extra lemony, have super smooth skin, and seem a bit more on the sweeter side rather than the tart side.  I thought lemon curd from the book jam it, pickle it, cure it and was the perfect way to showcase them.  It was pretty simple - juice the lemons, cut some butter, break some eggs, combine with sugar, and stir on the stove top.  The worst part was waiting for it to cool :)