Reiver and Orthia have a lemon tree growing in their front yard! Apparently that is pretty normal here, but it's still a huge novelty for me. So I've been making the most of it. I went out this morning, picked a couple of lemons off the tree, and made some fresh lemon curd. It was delicious!

Lemon Curd

From The Breakfast Bible by Kate McMillan

Ingredients

• 1 large egg
• 4 large egg yolks
• 1/2 c. sugar
• 1/3 c. lemon juice
• 2 Tbsp. butter

Directions

1. Combine the egg, egg yolks, sugar, and lemon juice over low heat.
2. Cook, stirring constantly, for five minutes.
3. If lemon curd has not thickened at the end of five minutes, nudge the heat up slightly and cook until thickened.
4. Remove from heat and stir in butter.
5. Curd may be enjoyed immediately or chilled for up to a week.