As soon as the flowers start blooming, I starting thinking about citrus. I love the fresh orange and lemon flavors of the season. I made this lemon curd to go with the classic cream scones I made last week, and it was the perfect addition. I can't wait to try this with other fruits!

Fresh Lemon Curd

5 egg yolks
1/2 c. sugar
1/4 cup fresh lemon juice
Grated zest of 2 lemons
6 Tbsp.unsalted butter

In a heavy saucepan, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Set the saucepan over low heat and cook gently, stirring constantly, until slightly thickened, about 10 to 15 minutes. Remove the pan from heat and stir in the butter. Let cool, stirring occasionally. Once it has cooled, cover tightly and refrigerate before using.

Source: adapted from Good Things Catered