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LEMON CURD




Source of Recipe


Fine Cooking, May 1998


List of Ingredients




3 oz. (6 T.) unsalted butter, room temp.
1 c. sugar
2 large eggs
2 large egg yolks
2/3 c. fresh lemon juice
1 t. grated lemon zest

Recipe



In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look absolutely curdled, but it will smooth out as it cooks and the butter melts. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth, stirring frequently. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170° on a thermometer. Don't let it boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the fridge. The curd will thicken further as it cools. Covered tightly, it will keep in the fridge for a week or frozen for 2 months.