Lark's Tart~N~Tangy Lemon Curd

I have been wanting to make some of 

My own fresh Lemon Curd since last summer.

I finally got around to doing it...I have NO

idea why I waited so long to try it.

SUPER SIMPLE!!

I have "pinned", bookmarked, tagged

and highlighted so many different recipes.

Who would have known that I would just make 

up one of my own?! That is just what I did!

I took the main ingredients then added in

a few of my own. I will WARN y'all that I LOVE

tart lemon flavor. So MY lemon Curd is just that!

Lark's Tart~N~ Tangy Lemon Curd

1/2 C. Fresh Lemon Juice (4-5 lemons)

4 tsp. Fresh Lemon zest

3/4 C. Sugar

8 Eggland's Best egg Yolks

6 TBSP Butter

1 TBSP Lemon Powder

1 tsp. Almond Extract

Using a double broiler, bring water to a boil.

Then reduce heat to med./low add in all ingredients

and whisk until thickens. About 3-4 minutes.

Remove from heat and let cool  before storing in

a glass jar. This does need to be kept in the refrigerator.

This will keep for up to 4 weeks.

Now I have had several friends ask me

what do you put lemon curd on?

Pretty much anything!...no really!

I have spread it on toast,baked it in bread,

 mixed it with fresh fruit for a tangy salad. 

I have even added it to my Lemon Pepper Chicken.

The "skies the limit".

ENJOY!

Lark