Lemon Curd

What to do when life (or a small lemon tree paradoxically thriving in Oregon) gives you lemons? Make Lemon Curd, of course. This spread is the best on toast in the morning but it is also pretty great with shortbread cookies, ice cream and/or yogurt. This comes from Dorie Greenspan in NYTime Cooking and it takes little time but consistent stirring to make sure it is smooth and doesn’t stick.

For this you’ll need: 1-1/4 cups sugar, 4 eggs, 1 Tbsp light Corn Syrup, 3/4 freshly squeezed lemon juice, 1 stick of unsalted butter (cut into chunks).

First, in a medium bowl whisk together sugar, eggs, corn syrup and lemon juice until smooth.

Then, drop in the butter and pour the whole thing into a medium saucepan over medium heat. Continue to gently and consistently whisk until the butter fully melts and the mixture starts to thicken – about 6-7 minutes. Don’t let the mixture stick to the edge of the pot – keep it moving.

Remove from heat and place into containers (glass jam jars or similar) and seal the top with plastic film or a screw on lid. Leave at room temperature until cooled off – several hours – then place in the fridge for longer term keeping.