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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Ingredients:
1/2 cup unsalted butter |
1/4 cup granulated sugar |
1/2 cup lemon juice, freshly squeezed |
3 tablespoons lemon zest, finely grated |
1 pinch salt |
6 large egg yolks |
Directions:
1. In a heavy medium saucepan, over medium-low heat, melt butter.
2. Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth.
3. Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL.
4. Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
5. Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long!
6. Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !
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