LEMON CURD

LEMON CURD 1 stick butter (1/2 cup) juice and rind of 3 lemons 3 egg yolks 1 egg dash of salt 1 cup granulated sugar

Lemon curd is a Summer treat which isn't difficult to prepare. You'll need a double boiler or a bowl which fits into a saucepan to make the lemon curd. This will prevent it from scorching over the long cooking period. Fill the lower saucepan of the double boiler half way and set it to low heat. Melt the butter in the upper pot.

Wash lemons. Have the lemons (and the eggs) at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.

Using a citrus zester or a fine grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Save the grated yellow peel (also known as the zest).

Squeeze the lemons until you have nearly 1 cup of juice. In a small bowl, combine the lemon juice with the zest discard seeds). In a medium bowl, beat together the egg yolks and the whole egg until lemony colored.

Add the salt and sugar to the melted butter, then stir in the lemon mixture.

Cook over low heat, stirring constantly for 3-4 minutes. When the sugar has completely dissolved, remove the double boiler from the stove.

To temper the eggs and prevent their curdling, pour off about 1/3 cup of the hot lemon mixture into the beaten eggs and whisk it quickly.

Use the whisk to stir up the lemon mixture (in the top of the double boiler) and while the mixture is moving rapidly, slowly pour the egg mixture in a thin steady stream, stirring all the while.

Return the double boiler to low heat. Cook, whisking constantly for about 10 minutes or until the curd thickens and takes on a glossy sheen with the consistency of honey. Mixtures continues to thicken upon standing.

Transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.

Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.

Fill French wire-bailed canning jars with lemon curd for a wonderful gift. Process 1/2 pint jars of lemon curd in a boiling water bath for 15 minutes if you're planning to keep them for long-term storage, otherwise, keep it in the refrigerator and use within 1 week.

#lemon #curd