Wednesday, January 7, 2009

Lemon Curd

This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries.

2 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup lemon juice (fresh is best)
Zest of one lemon
6 Tbsp. cold butter, cut in pieces

Whisk eggs, yolks, and sugar in a small saucepan until smooth. Add lemon juice, zest and butter. Cook over medium heat, stirring constantly, until butter melts, about 5 minutes. Reduce heat to medium-low, continue cooking and stirring until curd is thick enough to coat the back of a spoon, about 5 minutes. Curd should be thick. Pour through a strainer into a chilled bowl. Keeps up to a week in the refrigerator. I found this on The Farm Chicks blog and it looked so yummy that I had to share it!