Lemon Curd

(from annie hall’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 (from RecipeThing user Bethany)

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

  1. 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.

  2. 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.

  3. 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.

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