Lavender Lemon Curd

• 3 eggs
• 1 cup sugar
• 1/2 cup lemon juice (a little over 1 lemon)
• lemon peel (use a peeler to take the peel off without getting the white part)
• 1 tbs. lavender blossoms
• 1/4 cup butter

Mix together the eggs, sugar, lemon juice, peel, and lavender in a small pot. Use that pot in a double boiler over gently simmering water and whisk often for about 10-15 minutes. It should just start to thicken. Take off the heat. Add in the butter and mix till incorporated. Strain the peel and blossoms out. Chill for at least 4 hours.

The lavender is entirely optional but adds a nice flavor.

This makes a great substitute for syrups or jams on breakfasts and sandwiches.