When we find ourselves with a surplus of eggs, I like to have a couple of go-to recipes to use them up. This sweet and bright recipe is just the thing to make. Lemon curd can be used in several ways, from toast, to pie, I wouldn't even judge you if you just sneak a small spoonful.
1 cup sugar
4 tablespoons butter
2 lemons juiced and zested
4 egg yolks, beaten
Add sugar, butter, lemon juice, and lemon zest to a pan. Heat on low until butter melts and sugar dissolves.
Increase heat to medium ad whisk in beaten egg yolks, continue to whisk until mixture boils (while whisking). Whisk one additional minute. Mixture will begin to thicken, and will continue to thicken as it cools.
Remove from heat and transfer to a glass container with a lid (I like to use canning jars). Allow mixture to cool, then move to refrigerator to store up to 2 weeks.