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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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On scones of course, but also eat-it-with-a-spoon good. Try it as a cake filling, or topping fruit quickbreads or English muffins. Ingredients:
4 lemons |
1 3/4 cups sugar |
1 1/2 cups butter |
4 eggs, beaten |
Directions:
1. Zest the lemons; chop the zest. Juice the lemons.
2. Place butter into a the top of a double boiler, over (not in) gently boiling water. As it melts, add sugar, lemon juice, and lemon zest. Stir frequently until butter is melted and sugar is dissolved.
3. Strain the beaten eggs into the hot butter/sugar/lemon mixture, stirring constantly with a wire whip. Be patient; almost all the egg will eventually flow through. Straining introduces the egg at a slow rate, preventing curdling, and also leaves hard pieces of albumen behind.
4. Continue to heat the lemon curd stirring constantly, until it thickens. It will coat a spoon and no longer taste eggy . Pour into clean glass jars while hot, and refrigerate promptly.
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