Easy Lemon Curd - I used this in a Christmas Trifle after adding homemade whipped cream. So light and fluffy. But also great on its own.

Lemon Curd

5 egg yolks (save the whites and add to scrambled eggs)

1 c sugar

4 lemons, zested (have you gotten a Microplane yet?) and juiced

1 stick butter, cut into pats and chilled

Set up a double boiler; or, if you don't have one, add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.

Meanwhile, combine egg yolks and sugar in a medium size metal or Pyrex bowl (necessary if you don't have a double boiler) and whisk until smooth, about 1 minute. Measure lemon juice and if needed, add enough cold water to reach 1/3 cup (I had more juice than that and used it anyway). Add juice and zest to egg mixture and whisk smooth.

Once water reaches a simmer, reduce heat to low and either pour egg mixture into the top of the double boiler or place the bowl on top of the saucepan (bowl should be large enough to fit on top of saucepan without touching the water, but small enough so that it will fit slightly into the pot and heat the eggs). Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a pat at a time, allowing each addition to melt before adding the next.

Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd (this keeps a skin from forming).

Refrigerate up to 2 weeks.