Lemon Curd
A cousin to jams and jellies, this versatile preserve has an elegant simplicity that'll please your palate.
Written by Christina Simone
5 large eggs
1¾ cups sugar
1¼ cups lemon juice, about 4 large lemons
¼ cup lemon zest, about 3 lemons
1¼ cups unsalted butter (2½ sticks), cut into small pieces
Whisk all the ingredients, except the butter, together in a large heat-proof bowl. Stir in the butter and set the bowl over a pot of simmering water (creating a double boiler). Maintain a gentle simmer over medium-low heat. Occasionally stir with a whisk and be certain to scrape down the side of the bowl, using a rubber spatula, until the mixture thickens and reaches 160°F--45 to 60 minutes. Strain the lemon curd through a fine-mesh sieve into a clean bowl and stir occasionally to cool completely. To cool quickly, set the bowl of curd over an ice bath and cold water and stir occasionally. Store refrigerated in an airtight container for up to 1 week. Serving suggestions: Try any of these for an easy treat; fill a tart shell with cold lemon curd and sprinkle with fresh berries. For breakfast, spread lemon curd on scones, toast, or warm muffins. Make a light lemon cream by folding ½ cup whipped cream into ½ cup lemon curd and serve atop fruit or cake. Makes 2 1/2 cups
Written by Christina Simone
5 large eggs
1¾ cups sugar
1¼ cups lemon juice, about 4 large lemons
¼ cup lemon zest, about 3 lemons
1¼ cups unsalted butter (2½ sticks), cut into small pieces
Whisk all the ingredients, except the butter, together in a large heat-proof bowl. Stir in the butter and set the bowl over a pot of simmering water (creating a double boiler). Maintain a gentle simmer over medium-low heat. Occasionally stir with a whisk and be certain to scrape down the side of the bowl, using a rubber spatula, until the mixture thickens and reaches 160°F--45 to 60 minutes. Strain the lemon curd through a fine-mesh sieve into a clean bowl and stir occasionally to cool completely. To cool quickly, set the bowl of curd over an ice bath and cold water and stir occasionally. Store refrigerated in an airtight container for up to 1 week. Serving suggestions: Try any of these for an easy treat; fill a tart shell with cold lemon curd and sprinkle with fresh berries. For breakfast, spread lemon curd on scones, toast, or warm muffins. Make a light lemon cream by folding ½ cup whipped cream into ½ cup lemon curd and serve atop fruit or cake. Makes 2 1/2 cups
This recipe is from the Country Living website http://www.countryliving.com/
Lemon curd--although a rather odd name for a wonderful treat--is such a refreshing summertime pantry food. Handy to have on had for quick desserts, and as an alternative to jam on toast. Try it...
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