CLASSIC LEMON CURD
Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone’s day. Serve over Thick Scottish Shortbread, or use as a spread for toast or English muffins, or a filling for cakes and tartlets.
- 6 tablespoons unsalted butter, softened at room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- ⅔ cup fresh lemon juice
- 1 teaspoon grated lemon zest
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min.
Slowly add the eggs and extra yolks. Beat for 1 min.
Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes.
It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.
Remove the curd from the heat; stir in the lemon zest.
Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.
The curd will thicken further as it cools.
Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
For lime curd, substitute fresh lime juice and zest for lemon.
Recipe posted by Willemien Windell
Photo: Willemien Windell
