Lemon Curd
This will be a big hit with your anglophile friends - Lemon curd is a slightly sour condiment that makes your lips pucker but has a lovely silken sweet finish. Perfect for slathering on scones or freshly toasted bread. A tiny tart shell filled with lemon curd is a fabulous and refreshing dessert if you have the time for such things.
Ingredients
- ¼ lb. butter (1 stick)
- 4 well-beaten eggs
- Finely grated rind of 2 lemons
- Juice of 4 large lemons
- ½ tsp kosher salt
- 1 cup sugar
Instructions
- In a double boiler, melt the butter. Then, add the remaining ingredients and whisk them together. Cook over low heat, occasionally stirring, until the curd thickens and becomes slightly translucent and shiny. This can take about ½ hour. You can speed things up by cooking the curd in a saucepan over direct heat, but you must constantly stir - even with the heat very low to avoid lumps and bits of cooked eggs. If necessary, pass the curd through a fine sieve after cooking to remove any unwanted lumps.
- Store in the refrigerator. This makes a lovely gift. If you are crafty, you can get some nice small jars, cover them with decorative cloth, etc. I am not crafty, so I just eat it.