Lemon Curd Two Ways

This week I made homemade lemon curd for the use of one dessert and in turn created another with the leftovers. It was even so good that I ate some with just a spoon!! This easy little sauce is a lovely start to many amazing things.

Lemon Curd
With a mixer combine 2 eggs and 1/2 cup of sugar. Mix for about 5 minutes or until fluffy and doubled in size. Add 2 Tbl. of freshly grated lemon zest and 1/3 cup of lemon juice (preferably freshly squeezed). Place mixture in a double boiler and cook for about 15 minutes or until nice and thick. Stir occassionally as it cooks. Stir in 6 Tbl. of butter.

Now for the fun part....
Way #1: The original intent for this lemon curd was to put between the layers of a carrot cake... Now you may be thinking lemon, carrot, say what?? But let me just say when this carrot cake featuring fresh ginger with lemon curd between the layers topped with thick maple cream cheese frosting was served at Johnnys it was a hit. In the words of Sky, "This cake is so good I want to have sex with it." Enough said.

Way #2: In a clear glass, layer graham cracker crumbs, lemon curd, creime fraiche, fruit- I used raspberry sauce leftover from a cheesecake but you could also put some fresh fruit in here-raspberries or blueberries... Divine. Quick. Simple. Do It.