Lemon Curd

1. 1

   Whisk egg yolks and sugar in medium saucepan until combined. Add remaining ingredients. Cook, stirring, on low heat, about 8 mins or until mixture thickly coats the back of a wooden spoon. Remove from heat immediately; stir for 30 seconds.

2. 2

   Pour hot curd into hot sterilized jars; seal immediately. Label and date jars when cold. Once opened, store in the refrigerator.

3. 3

   Variations: You can make this recipe with almost any citrus fruit; simply replace the lemon peel and juice with the same amount of peel and juice of whatever citrus fruit you like -- lime, orange, blood orange, mandarin, grapefruit and tangelo would all work well. If your oranges are very sweet, you might want to reduce the sugar to 3/4 cup.

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