Lemon Curd

Happy Easter! Somehow making lemon curd for Easter just felt right. Lemon is just so bright and sunny, it feels like Spring to me. And there is so much you can do with it. Serve it with muffins or scones. Use it as a filling for cakes, tarts, crepes, trifles, parfaits or even aebleskivers. Mix it with mascarpone and serve with fresh berries. Fold in whipped cream to make a lemon mousse. Sandwich some between two cookies (coconut or almond would be nice). Meringue it. And let's not forget my personal favorite, eating it straight with a spoon. Makes you wonder how you ever got along without it!

LEMON CURD

Yield: approx. 2 ¾ cups

1 1/2 sticks unsalted butter, cut into pieces

2 tablespoons finely grated fresh lemon zest

1 cup fresh lemon juice

1 cup sugar

6 large eggs

1.      In a heavy saucepan cook butter with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.

2.      In a medium bowl whisk together the eggs. Whisk in hot lemon mixture until combined well. Return to the pan and heat over moderate heat, whisking constantly, until it thickens and just begins to simmer.

3.      Pour lemon curd through a fine sieve into a bowl and cool slightly. Cover the surface with plastic wrap and chill, at least 2 hours (or until cold), and up to 3 days.

from Gourmet Magazine, September 1997

zested lemons

juicing lemons

butter, lemon zest, lemon juice and sugar

lemon mixture simmering

eggs whisked

hot lemon mixture whisked into eggs, then returned to the pan

thickened

covered with plastic wrap (after it cooled for about 20 minutes)

It's good to leave the plastic wrap right up against
the lemon curd, even after it's chilled and you put
the lid back on your container

.