I have always been afraid to make anything cooked with eggs. You know, things like custards or hollandaise sauce. I can make scrambled eggs fine, but those things should be smooth not lumpy. But when my sister made lemon curd this last week, I decided it was time to get over that fear.
So when I saw some lovely yellow Meyer lemons at the local produce stand, I just had to overcome my fear.
The first thing to do is to juice LOTS of lemons. Enough to make 1 cup of juice.
Separate 6 egg yolks from the whites.
Press the yolks through a sieve into a heavy saucepan to remove whites.
Heat over medium heat, stirring constantly with a wooden spoon.
Then remove from heat. Cut 1/4 cup butter into 4 cubes. Stir in 1 cube at a time, stirring until melted.
Chill until set. Then freeze.
Now make some scones and have a tea party!