This stuff is incredible. Lemon curd is the base of lemon meringue pie, goes amazingly in between sponge cake layers, sits beautifully atop shortbread for thumbprint cookies (pictured below), is a decadent topping for pancakes, and apparently is amazing frozen because I’m eating it like ice cream. I can’t stop. Let’s get into it:

[Also, Meyer lemons are the best, most elusive type of lemons. They’re native to China and taste like a lemon had a baby with a mandarin orange. If it’s not the very early spring months when the coveted Meyer lemons are around, add some mandarin/tangerine juice to your lemon juice. If Meyer lemons ARE in the store, BUY THEM. Freeze the juice and zest separately and thaw whenever you need lemony goodness.]

The Recipe:

• The juice of 5 Meyer lemons (1/2 cup) and 2T zest
• 1/2 cup sugar
• 6T butter
• 2 eggs
• 2 egg yolks
• Sieve

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Whisk all ingredients in a saucepan over med-low heat continuously until the mixture reaches about 170°F, or coats the back of a spoon.

Strain the mixture through a sieve and pour into jars!

Here are those thumbprint cookies that were previously mentioned. I’m super proud of them because my best friend made them.

*I’m supposed to say this curd will keep for only about two weeks in the fridge. I’ve had some in the fridge for up to a month and it wasn’t gross, but definitely use your best judgement.