Alton Brown's homemade lemon curd recipe is AMAZING!

Do you like lemon curd?  Of course you do!  Do you hate paying $5 (or more) in the grocery store for a tiny jar that you can polish off in an afternoon?  Duh, yeah!  Did you know you can make your own and it's even better than the store bought stuff?  Yeah... no... well...

No more excuses!  Here's a recipe form Alton Brown that makes the easiest, tastiest curd you've ever had.  And, best part, you can sub in mashed raspberries for the lemons for raspberry curd, or limes for lime curd, or... well, you get my point.

Now it's time for me to make some pound cake, to enjoy this with.  Maybe even add a dollop of whipped cream and a fresh berry on top.  

Recipe: Lemon Curd
(Originally from Alton Brown)

Ingredients
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

NOTE: I used a double boiler instead of a bowl over a pan of simmering water. And I canned this recipe in a water bath (10 mins. for each 4 oz. jelly jar) because, well, I like to can things. lol