Lemon Curd

My grandpa's lemon tree is prolifically producing this time of year and I went home with a HUGE bag the other day and decided to make lemon curd for the first time. This recipe is used by our church to make all the lemon curd for the yearly women's tea. I love the smooth texture and tart flavor of lemon curd, especially spread over a fresh scone! Put in cute little glass jars, this makes a perfect gift! I'm already planning to make a double batch next time to give away to family and friends and to freeze some for later!

Lemon Curd
Makes about 2 cups

6 eggs
1 Cups lemon juice w lemon zest (from 3 large lemons)
1 1/2 Cups sugar
1/2 Cup butter

1. Whisk eggs and lemon juice together, then strain into a medium saucepan.
2. Add lemon zest, butter, and sugar.
3. Cook over medium heat, stirring frequently while watching carefully. Curd will thicken and a few bubbles will appear as it comes to a boil, but DON'T boil.
4. Remove from heat and cool. Lemon curd can be stored in the refrigerator up to a week or frozen for several months before being used.