It's a rainy day in San Diego

So what's a girl to do?  Well, if said girl also had, say 12 egg yolks sitting in the fridge, she would make lemon curd!  Now why on earth does this girl have so many egg yolks you ask?  Well, she just happened to make about 4 batches of macarons this weekend and couldn't bear to throw all the yolks out.  OK, I am now done talking about myself in the third person. 

One of my favorite things in the world in lemon curd and all curds in general really.  It sounds daunting to make, but it is really the easiest thing in the world.

Lemon Curd - borrowed from Ina Garten

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs  -I used 6 egg yolks instead of the 4 whole eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Turning on the heat

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate

Now eat with a spoon or save for later

-Jenny