It's luscious, it's smooth, it's tart, it's sweet, it's lemon curd! Although you can purchase this sunny condiment at most supermarkets, it's quite simple and very satisfying to make at home. It takes time to zest and juice the lemons, so be sure to start a day before you plan on serving the curd. There are tons of ways to use lemon curd, you can spread it on toast, stir into yogurt, drizzle over pound cake, or spoon, and enjoy as is. If kept in an airtight container in the fridge, fresh lemon curd will keep for up to a month. It's also a delightful edible gift. To learn how to make this bright spread, read more.

Lemon Curd
From Rachael RayLemon Curd Ingredients
2 cups sugar
1 cup fresh lemon juice (about 6 lemons)
4 large eggs plus 4 large yolks, beaten
1/4 cup finely grated lemon peel (about 3 lemons)
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
Directions
  1. Set a fine-mesh strainer over a medium heatproof bowl next to the stove. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.
  2. Lower the heat and simmer, stirring, until the mixture thickens and registers 160° on an instant-read thermometer, about 5 minutes.
  3. Strain the mixture into the prepared bowl, then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 month.
Serves 4.   http://www.yumsugar.com/Simple-Lemon-Curd-Recipe-7469372