Ingredients
4 eggs
2 lemons
3/4 of a stick of butter
3/4 of a cup of sugar
Preparation
You can make lemon curd in a heavy-bottomed saucepan, but I use an improvised double-boiler, a stainless-steel bowl set over simmering water. You just whisk together the eggs, the zest and juice of the lemons and the sugar, then add the butter in small chunks and stir constantly with a rubber spatula until everything thickens to a spoonable state, in five minutes or so. (You can substitute lime juice and zest, but cut the sugar back slightly; or you can use a combination.) You have to keep scraping the sides and bottom of the bowl to keep the eggs from scrambling, but even if they do you'll be straining the curd and removing all evidence. A piece of plastic wrap pressed right on the surface will keep a film from forming while it chills. And once it has, you just spoon it into a container and wrap. Or not.
compliments of Epicurious.com
My memory of lemon curd isn't a good one, but I have to say, this looks good! xx
ReplyDeleteWorked at the Lamb's Club? It's a very small Nazarene world. Who was the head pastor at the time. I am friends with John Calhoun. I know that he was the lead pastor for a spell.
ReplyDeleteI love lemons...not sure about lemon curd. I'll have to try it someday:)
ReplyDeleteI've wanted to make Lemon Curd for a long time. I'm bookmarking this now! Thanks for the inspiration!
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