Lemons are in season all year, so this buttery, sweet-tart spread is perfect any time, but especially welcome when there's tea being served. Try this with Meyer lemons, which are only available from November to April at the very latest, for a slightly sweeter curd.
Yield: 4 cups
In a medium saucepan, blend sugar and egg yolks with a wire whisk until smooth. Add lemon juice in a thin stream, stirring constantly.
Cook over low heat, stirring continually so the eggs do not cook solid. Make sure that it does not boil.
When the mixture coats the back of a spoon, it is ready.
Remove from heat and cool slightly. Stir in butter and lemon peel. Cool completely and serve in tart shells or with scones or shortbread.