Lemon Curd
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Made with fresh lemons, this luscious curd is delicious spread on homemade scones. You can also use it to prepare our Mary Ann Cake with Lemon Curd and Blueberries (see related recipe at left). When cooking the curd, watch carefully so it does not boil.
Ingredients:
- 5 egg yolks
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- Grated zest of 2 lemons
- 6 Tbs. (3/4 stick) unsalted butter
Directions:
In a heavy saucepan, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes.
Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and refrigerate before using. Makes about 1 cup.
Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and refrigerate before using. Makes about 1 cup.
