by Kelly J. Larson

Like anything, freshly made is almost always better than from a jar at the grocery store. I made this tangy and tart lemon curd for the first time and will probably never buy it off the shelves again — it’s so good homemade and much less expensive. I plan to add fresh lemon curd in making filling for macarons, my latest baking challenge to conquer.

I also add lemon curd in frosting for cakes. As I explore new ways to use homemade lemon curd, I am quite eager about the possibilities.

Lemon Curd

• 3 eggs
• 1 cup sugar
• 1 tablespoon lemon zest, finely chopped
• 1 cup fresh lemon juice
• 5 tablespoons butter

In a saucepan, combine everything except the butter. Whisk continually over medium low heat until mixture begins to thicken and starts to bubble. Remove from heat and stir in butter. Push through a mesh strainer. Cover lemon curd top with plastic wrap until it cools. Transfer to glass jars and refrigerate until serving.