Lemon Curd
(from Bethany’s recipe box)
Makes 1 cup
This tangy curd is great served with fresh berries, scones, shortbread, or buttered toast.
http://www.americastestkitchenfeed.com/recipes/lemon-curd/
Source: America's Test Kitchen December 20, 2011
Ingredients
- ⅔ cup (4⅔ ounces) sugar
- 1/4 cup fresh lemon juice from 2 lemons
- Pinch salt
- 3 large egg yolks
- 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces and frozen
- 2 tablespoons whole milk or half-and-half
Directions
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Cook the sugar, lemon juice, and salt together in a small saucepan over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture is hot (do not boil), about 1 minute.
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In a bowl, whisk the egg yolks until combined, then slowly whisk in the hot lemon mixture. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture is thickened and a rubber spatula scraped along the bottom of the pan leaves a trail, 3 to 5 minutes.
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Off the heat, stir in the frozen butter and milk until incorporated. Strain the curd through a fine-mesh strainer into a bowl and press plastic wrap directly onto the surface. Refrigerate the curd until it is firm and spreadable, about 1½ hours.