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Curd: Lemon Curd

Source of Recipe

Eating Well, July/August 1997


List of Ingredients

1 large egg
2 large egg whites
3/4 cup granulated sugar
2/3 cup fresh lemon juice
2 tablespoons butter
1 tablespoon freshly grated lemon zest


Recipe

In a heavy medium nonreactive saucepan, whisk egg, egg whites, sugar and lemon juice. Add butter and cook over low heat, whisking constantly, until slightly thickened, 7 to 10 minutes. Do not let sauce come to a simmer. Pour sauce through a fine-mesh sieve into a bowl. Stir in lemon zest. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours. (The lemon curd will keep, covered, in the refrigerator for up to 2 days.) Makes 1 1/3 cups.