halfway there.

The other day the plan was to make a Lemon Meringue Pie with the abundance of citrus that has been falling off the trees around here.
I didn't make it that far. The fresh, tart smell of the lemon juice and lemon rind cooking away, along with the warmth of the sun filling the kitchen made me forgo turning on the oven to make a crust. Instead we just enjoyed this delicious lemon curd on its own. I think it's one of my new favorite desserts.

1. In heavy saucepan, mix together sugar, cornstarch and salt; stir in water.
2. Bring to a boil over medium-high heat, stirring constantly.
3. Reduce heat to medium-low' simmer for 3 minutes, stirring constantly. Remove from heat.
4. Whisk one-quarter into egg yolks; whisk back into pan.
5. Cook over medium heat, stirring, for 2 minutes. Remove from heat.
6. Stir in lemon rind, lemon juice and butter. Set aside to cool.

Note: The recipe indicates that if heat too high, or filling stirred too vigorously the filling can turn watery....haven't had that problem yet.

Soft yellow, light and refreshing.
Tastes like spring.