Simple Lemon curd

This weekend was one of the best I've had in a long time. We spent Sunday in Helen, Ga tubing down the Chattahoochee River. For those of you who've never been tubing before, it's basically where you float down the river in an inner tube and try to avoid hitting your butt on rocks. It's way more fun than it sounds, I promise. This weekend especially. The water wasn't low so we actually floated down the river, not like in the past where there was a lot of walking involved and pushing off  the rocks with sticks. There's a ton of fun people watching down the Hooch as well, some fly fishing involved, and a gum tree that's worth seeing. Okay, okay, tubing is definitely a southern thang. It was also Lorelai's first time tubing and she did great. Really great. She just chillaxed in the tube with me and had herself a little nap in my arms surrounded by nature. Definitely one of my favorite times in motherhood thus far.

After our two hour tubing excursion, we were all pretty tired. We got back to my parent's house and hung out for a bit, then went home. Even with such a busy day, I couldn't help the gnawing sensation I had to make something yummy. And that's where this lemon curd comes in. This citrus infused treat is perfect for cakes, cupcakes, breads, you name it. It's wonderful, and feels wonderfully rustic. I love a good, simple recipe that makes me unwind and think about the great day I've had and the great people in my life. I'm a very lucky girl.

Simple lemon curd:

• 1/3 cup of freshly squeezed lemon juice
• 4 Tbs butter, cut into pieces
• 3 eggs
• the zest from 2 lemons
• 1 cup of white sugar
• a dash of salt

Whisk all of the ingredient together in a large bowl. Pour the contents into a medium sized saucepan and bring to medium heat. Whisk 5-7 minutes, or until mixture has come to a boil and thickened. Lower the heat and slowly stir in the butter until it is melted and smooth. Cool to room temperature, then store in an airtight container in the refrigerator until ready to use.