Lemon Curd Makes about 2-1/2 cups 1 stick unsalted butter (1/4 lb) 1-1/2 cups sugar 2 Tablespoons lemon zest 2/3 cup fresh lemon juice 1/8 tsp salt 6 egg yolks (I usually make meringues with the leftover egg whites) 2 whole eggs (Lightly beat together the yolks and whole eggs) Cream the butter and the sugar until light. Slowly add the eggs and egg yolks, beating well. Stir in the salt, zest and lemon juice. The mixture will look curdled. Dont worry, itll be fine. Pour the mixture into a heavy, non-reactive pot. Cook on medium heat, stirring constantly (I usually use a whisk until it comes together and starts to get hot, then switch to a wooden spoon) until mixture *almost* comes to a boil and is thickened (do the wooden spoon test - coat the back of a wooden spoon with the mixture, then run your finger through it. If the mixture doesnt run into the path your finger leaves when holding the spoon sideways, its done. Alternatively, its done when a candy thermometer reads 170F.). It will thicken more as it cools. Pour into jars and let cool, then cover and refrigerate. Curd will keep, refrigerated, 2-3 weeks. It can also be frozen, and will keep in the freezer for a couple of months. Because it doesnt freeze hard, you can scoop out what you need without having to thaw. Best lemon ice cream ever? Equal parts lemon curd and heavy cream, chill and process. Curd is fantastic on scones, toast, as filling for cakes, makes terrific tartlets, and I have used this, with fresh strawberries, as filling for cream puffs. Its great in crepes or spread on lemon pancakes. Dolloped on shortbread. Its intense, very lemony, very rich, so a little goes a long way.
Posted on: Sun, 21 Dec 2014 23:14:45 +0000