Lemon Curd

After reading in Our Unconventional Life about Barb's adventures in making Lemon Curd, I decided we just had to try this.

I had never heard of it before, but Big Brother likes all things Lemony (including eating lemons straight, and sucking down pure lemon juice by the Tablespoonful), and I was sure it would be a hit...especially since he was going to be able to juice all the lemons for me!

We used the same recipe Barb used, but our Costco lemons were apparently on the large side (isn't everything from that store GIGANTIC when you get it home?) and we ended up having quite a bit of extra juice:

I wasn't quite sure what I was looking for in cooking this, since I'd never seen the "real" curd before (Mom, if you tried to share this with me when I was a kid and I've just forgotten, forgive me... I'm afraid there's lots of stuff that I failed to remember from my childhood....but feel better, 'cause Husband doesn't even remember his mom reading him any stories!;). I just whisked until it seemed thick-ish:

Big Brother and Lady Bug kept a watchful eye over the process (and chewed on some lemons while they waited). I'm not quite brave enough to let Big Brother stir things on the stove... but he has been so good with following recipes and helping me out with our baking lately, that I'm sure that will come soon.

And Big Brother got an extra treat when we were done... licking the whisk! It was just the right combination of sweet and sour, and absolutely heavenly:

The sequence is a little out of order here, since we made the Lemon Curd first and the Tea Cakes later, but since we had to wait a full day for the curd to solidify in the fridge, the first time we tried our finished project was with the cakes the next day:

Mmmmm....  So far we've also tried it on toast, and mixed into yogurts (vanilla and blueberry, both very yummy), and we're looking forward to sharing it with a friend of ours on her blackberry tort, and I received a recipe from a friend for mini-yogurt lemon pies that we'll be trying out soon. Any other ideas on how to use this (yes, I've already tried by-the-spoonful-straight-out-of-the-jar ;)?

Oh, and I also received a tip from a friend about using Meyer Lemons... I've never had one of these, but will be looking for them in the future to try.