Lemon Curd

The first time I made ** lemon curd**, I couldn’t believe how easy it was. I just simmered eggs, sugar, lemon juice, and lemon zest until the mixture thickened, then added butter, and the pearly spread came together. I drizzle it over ice cream and slather it on scones. I put a dollop of it on my berries, and I spoon some over chocolate cake—or any dessert that might benefit from a bit of creamy tartness. —Nancy Davis, Atlanta, Georgia