Lemon Curd

By martha-2

Ingredients

• 1 cup fresh lemon juice
• Zest of 2 lemons
• 1 cup sugar
• 6 large eggs
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits
• Serving suggestion: Use the lemon curd as a filling in tart shells, pies, cookies, cakes, or pastries. May be used as a topping for toast and scones, too!

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits.

Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread.

Serving suggestions: Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.