I had lemon curd the first time I visited my brother and sis-in-law in England. I carried the recipe home with me - who needs to buy souvenirs? It's great on toast, as a pastry filling, in thumbprint cookies, etc. Heck, just get a spoon and eat it straight from the jar...
|
Ingredients
2 lemons, fresh juice and zest 2/3 cup sugar 4 egg yolks, beaten 1/8 tsp salt 6 tbsp butter (unsalted) - cut into cubes and soften to room temperature |
Steps
- Use a double boiler - place a couple of inches of water in a pot and place another pot or heatproof bowl on top, so that the water warms it. Bring water to a simmer. If you can't manage this, just turn the heat to low and use a regular pot.
- Place the beaten egg yolks, sugar, salt, lemon juice, and lemon zest into the top of the double boiler or in your pan.
- WHISK, WHISK, WHISK - for about 10 minutes until it thickens. Try not to stop, as the egg yolks might curdle or your sauce might separate.
- When it's nice and thick, remove from heat - then stir in the cubes of butter.
- Immediately pour into a clean jar or bowl and cover with plastic wrap. Gently press the plastic wrap onto the top of the curd. This prevents a film from forming on your curd as it cools.
- When it's cool, remove the plastic wrap and cover jar or bowl with fresh wrap and refrigerate.
- It will keep fofr qbout 8 - 10 days in the refrigerator.
