Saturday, May 2, 2009

Lemon Curd

Sunny, cheerful and full of zest. What's not to like? I saw really beautiful, fresh lemons at the supermarket and promptly grabbed three. Lemon curd is so easy to make it's almost too good to be true.

Lemon Curd
- 85g unsalted butter, softened at room temperature
- 225g sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh lemon juice (approximately 156ml)
- 1 tsp grated lemon zest (or more, if you like)

1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

2. 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 min. It should leave a path on the back of a spoon. Don't let the mixture boil.

3. Remove the curd from the heat and stir in the lemon zest. Transfer the curd into a jar (I used an empty IXL jam jar and it filled up just right). 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.

It's perfect on warm toast with some butter, or as a filling for sponge cakes.

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