Lemon Curd

Another serious oversight in the baby shower pictures was a picture highlighting the lemon curd. Oh the lemon curd. How it makes our lives better. I've taken to calling lemon curd "dessert hollandaise" since it is basically made of the same ingredients + sugar. I've also developed the same habit of ransacking the house for things to dip in this sweet sauce just like I do when we have hollandaise around. As usual, I settle on my ever present favorite dipper...a spoon.

Lemon Curd
Courtesy of: Gramma Jo

Makes approximately 3 Cups

In a blender, combine the following:
4 Tbsp. Grated lemon peel
2/3 C. Fresh lemon juice
5 Eggs
1 C. Sugar
Whirl until smooth.

With blender at low speed add:
1/2 C. melted butter in a steady stream
Whirl until just blended.

Move to a double boiler and cook over medium heat. Stir constantly (for 5-10 minutes) or until bubbling.

Remove from heat and cool.

If it is too tart for your taste, you may add vanilla to cut the tartness.

***

If the thought of a double boiler intimidates you, then making your own lemon curd can seem scary at first. Don't be afraid...just be patient. Every time I make this, I think the same thing...
Wow! This is so fast!
Hmm...I wonder how long I have to stir.
I've been stirring for a long time, am I stirring to vigorously?
Oh no! Why is the butter separating to the top?
Have I ruined it? What's wrong?
Oh. Look at that. It's done.

Just like when you make hollandaise, the mixture magically becomes lemon curd in a matter of seconds. You just have to be patient during the minutes before those magic seconds and keep stirring.