 Luscious Lemon Curd
This traditional English tea-time treat combines the sunny, sparkling flavor of lemon with the texture of a rich, silken pudding. The secret to perfect lemon curd is to use strained lemon juice and to stir the mixture constantly as it cooks. Tart yet sweet, it is the perfect filling for pre-baked miniature tart shells. Set on the tea table in a pretty glass or china bowl, it is a luxurious topping for freshly baked scones or thin slices of toast. A dollop of lemon curd and a scattering of berries can also be used to transform slices of pound or angel food cake into teatime fare or a family dessert.
- 2 large whole eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup sugar
- 1/3 cup strained fresh lemon juice (about 3 large lemons)
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
Combine eggs and egg yolks in the top of a double boiler and whisk lightly. Whisk in sugar and lemon juice. 2. Place the top of the double boiler over gently simmering water and cook, stirring constantly with a wooden spoon, for about 5 minutes until the mixture thickens (it will coat the back of the spoon). Do not allow the mixture to boil or it will curdle. 3. Remove pan from simmering water. Add the butter to mixture and stir until thoroughly incorporated. Pour into a wide-mouth jar or small bowl. Cover top with an airtight cover or plastic wrap. Refrigerate for at least two hours before serving. The mixture will thicken more as it cools. 4. Lemon curd will keep, tightly covered in the refrigerator, for up to a month.
Yields: 1 1/2 cups
Work Time: 10 to 12 minutes
Total Time: 10 to 12 minutes
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