Easy Lemon Curd

I had no interest in lemon curd until now. I had heard of it but had no idea what I was missing out on! It peaked my interest now because Starbucks has a new Raspberry Lemon Yogurt Parfait that I have fallen in love with but it has so much sugar and cost $3+ for a serving. So I figured there was a better way. And I totally found it. It starts with this lemon curd but I took the traditional recipe (Alton Brown's from the Food Network) and adapted it a little to lessen the sugar and fat content. It is delightful. I could just eat it straight from the jar, well, I do! But I also accomplished recreating the yogurt parfait for just about half the price, half the sugar, a few grams less fat and less calories overall. And the best part is that I don't have to get in my car to get some. 

What you need:

5 egg yolks (save the whites for a breakfast scramble)

3/4 cup sugar

1/2 cup lemon juice

The zest from 2 lemons

4 tablespoons butter

In a double boiler (or a bowl over spot of boiling water) over medium heat, whisk together the egg yolks and sugar until the become a paler yellow. Add the lemon juice and zest and whisk until it thickens, about 8 minutes. It should be able to coat the back of a spoon. Once it does remove it from the heat and stir in the butter a tablespoon at a time. Now just let it cool. 

Really so easy! And so worth it.