Lemon curd

My wife likes anything with lemon in it. Lemon tarts, lemon meringue pie, key lime pie--okay not exactly a lemon, but it's close. We had some extra Meyer lemons that were on the verge of going bad, so she asked me to make lemon curd.

When I first heard about lemon curd, I thought it sounded gross. Isn't curd the stuff that coagulates in milk and becomes cheese? Anyway, I used Alice Waters's recipe a few months ago, and it turned out great. I decided to use it again this time, but I think I kept it over the heat too long. The result was something that wasn't as silky smooth as the first time. The flavor seemed a bit too sweet, also. I may have reduced the sugar last time without remembering it.

Once your curd is done, use it as a spread for anything from English muffins to scones.

Lemon Curd
2 eggs
3 egg yolks
2 tbsp milk
1/3 cup sugar
1/2 cup lemon juice (about 2-4 lemons)
6 tbsp butter, cut into small pieces
1/4 tsp salt (unless butter is salted)
zest of one lemon

1. Combine eggs, egg yolks, milk, sugar, salt, and beat until incorporated.
2. Stir in lemon juice and zest.
3. Add butter one at a time until incorporated.
4. Cook the mixture (I like to use a double boiler) until it is thick enough to coat a spoon.
5. When thick, pour into a container, cover with plastic wrap touching the curd, and refrigerate. (The plastic wrap prevents a film from forming on top.)