Food Friday: Lemon Curd

Spring Break gives me the luxury of some unscheduled time.  I used some of mine to make things, including homemade lemon curd.

I followed this Simply Recipes version, altering mine to use just a tablespoon of lemon zest, which I left in the finished curd.  I’ve made lemon curb before and know that I should never stop whisking, but a strainer is a good idea if this is your first time.  I poured the finished lemon curd into small preserve jars.  

The recipe makes a cup and a half, enough to give one jar away and still have some of your own to enjoy.  We ate it with homemade scones and a cup of tea.  It looked and tasted like Spring.  That's happy!