homemade lemon curd ( for the berries!)

There's something so satisfying about making lemon curd - much like making jam, although I tend to make lemon curd and then use it up right away.

I suppose it's because it's so useful that I like to have it on hand - I made a genoise jellyroll cake last August and used it as a filling, but it's wonderfully tangy on strawberries and blueberries, as well as the usual British passion - curd on bread, curd on English muffins - or curd straight from the jar.

To make:

6 T. unsalted butter

1 1/2 cups sugar

2 large lemons, zested and juiced

3 eggs

In a double boiler ( I use a heavy saucepan in a skillet of simmering water), melt the butter.

Add sugar, lemon juice and zest and stir until sugar is no longer grainy.

Beat the eggs in a bowl, and slowly add to the lemon mixture. Continue to stir over medium heat until the curd thickens. Remove from heat and pour into a jar or bowl. Cover with plastic wrap and place in fridge until needed. This should last several weeks, as long as you keep it in the fridge.

That was easy!