When Life Gives You Lemons... Or You Go Out and Buy Them

Armed with my new zester from Pampered Chef, I knew I could make this tasty treat. Kind of like a creamy jam? (Well, that sounds gross, but it's hard to describe this rich, tart treat any better.)

It's a little intimidating because you could easily end up with lemon-flavored scrambled eggs if you go too fast.

But if you take your time, you're in for a treat.

Here's what you need
4 lemons (Meyer in this case, but any would work)
1 stick of unsalted butter
3/4 c. white sugar
3 eggs

Here's what you do

Zest the lemons. (You can use a serrated knife, but MAN does having a real zester make it more fun.)
Squeeze the lemons. You'll need about 3/4 c. of juice. Remove any seeds.
Combine the lemon juice and zest in a small bowl.
Add the sugar to the lemons.
Melt the stick of butter over medium heat.
Crack the eggs into another bowl and whisk until smooth.
Add the lemons and sugar to the melted butter and reduce to low heat. Stir to combine.
Slowly add the eggs to the lemons and sugar. S-L-O-W-L-Y!!!
Stir and whisk, stir and whisk, stir and whisk. You'll want to set a timer for like 15 minutes because you're going to SWEAR you've been stirring long enough long before it's long enough!

If you happen to end up with eggy bits, you can run the curd through a strainer. But if you take it slow and whisk until your arms just about fall off... you might not need to do that.

Store in the fridge... if there's any left after you smear this golden goodness onto something yummy. I tried it on corn muffins. DELICIOUS!

Who knew zesting could be so much fun?