When Life Gives You Lemons, Make Lemon Curd

I have a new mantra for you. When life gives you lemons, make lemon curd. A longtime favorite in England, lemon curd has in recent years begun popping up in everything from gourmet cupcakes to restaurant breakfast menus. When a friend gave us a bag of lemons, I researched making my own lemon curd at home and found that it's not to difficult - especially when you have Alton Brown to guide you.

Here's his simple recipe for lemon curd. I made a batch and for Valentines Day, I used it as a filling in mini puff pastry tarts, topped with a single fresh raspberry. They were adorable and my friends and co-workers went crazy for them. Enjoy!

Lemon Curd
Recipe from Alton Brown

5 egg yolks

1 cup sugar

4 lemons, zested and juiced

1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.