Lemon Curd

 So simple, easy, and delicious.

3 lemons
1 1/2 c. sugar
1 stick butter, room temperature
4 large eggs
1/2 c. lemon juice

Zest the lemons.

Put the zest and sugar into a food processor. Pulse until zest is minced into the sugar.

Cream the butter.

Add the sugar and lemon mix to the butter. Beat.

Add 1 egg at a time, beat between each addition.

Add in the lemon juice, and mix until combined.

Pour the mixture into a saucepan. Cook over low heat until thickened. Takes about 10-15 minutes. Stir constantly.

The lemon curd will thicken at about 170 F. 

Remove from the heat and cool.

Enjoy with scones or whatever it is you like to eat with lemon curd. 

Recipe courtesy of The Barefoot Contessa via Stephenie Tanner

Lemon Curd Cookies

2 1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. confectioners sugar, plus extra for decorating
1/2 c. canola oil
1 egg
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
3/4 c. lemon curd, store bought or homemade

Preheat oven to 350 F.

In a small bowl, combine the flour, salt, baking soda, and cream of tartar. Set aside.

In a large bowl, cream butter and sugars until light and fluffy.

Beat in the oil, egg, and extracts.

Add flour mixture to creamed mixture. Stir until combined.

Drop one tablespoon of dough (I used a tartlet scoop) on a greased baking sheet (or two). Bake for 8 minutes.

Remove from the oven and, using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with about a teaspoon of lemon curd. Return to the oven and bake for an additional 4-5 minutes, or until cookies are firm and lightly browning on the sides.

Remove to wire racks to cool.

Sprinkle with powdered sugar if you want.

Here's a link to the recipe I used: http://www.barbarabakes.com/lemon-bar-cookie-cups/