Lemon Curd

The early colonists brought lemon curd with them, but called it lemon cheese. Use it as a topping for any cake or use it as a filling. You can make it and keep it for as long as three weeks.

• 4 large egg yolks
• 3/4 cup sugar
• 4 tablespoons unsalted butter, softened
• Juice of 2 large lemons
• 2 teaspoons grated lemon zest

METHOD

Using a wooden spoon, beat egg yolks and sugar until well combined. (The mixture will curdle if not properly mixed.) When combined, stir in softened butter, juice and a pinch of salt. Mix well.

Put mixture in a heavy, non reactive saucepan or a double boiler. Cook over medium-low heat, stirring constantly. Do not allow to boil or mixture will curdle.

When thick enough to coat the back of a wooden spoon (196°F.), remove from heat and strain. When strained, stir in lemon zest and let cool.

When slightly cooled, pour into an airtight container, cover and put in refrigerator where it will congeal.

OR: Let cool slightly, and pour over a chilled cake while still liquid and warm.

Yield: 1 cup

Contributor: inmamaskitchen.com

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