Lemon Curd

Lemon Curd: Submitted by: Vickie | Date Added: 8 May 2018 Ingredients:

5 egg yolks
1 cup granulated sugar
4 lemons, zested and juiced
1/2 cup unsalted butter, cold

Cooking Instructions:

1. In a small sauce pan with a double boiler, heat one inch of water to boiling. In double boiler (or a metal bowl to go over the saucepan of water) whisk together the egg yolks and sugar.
2. Measure out 1/3 cup lemon juice (discard any remaining juice or save for another use) and add juice and zest of 4 lemons to sugar mixture. 3. Continue whisking over heat for about 8-9 minutes. It will begin to thicken slightly.
4. Remove from heat. Add butter, one tablespoon at a time, whisking until melted and smooth.
5. Once all butter has been added pour into a bowl, covered, and refrigerated until thickened and cooled, usually about 2 hours to chill.
6. Store for up to two weeks in refrigerator.

(Cook’s note - Do not use aluminum or unlined copper pans or spoons when making curd. It will react with the acid of the lemon, will discolor the curd, and, will leave a metallic after taste! Curd is ready when your finger leaves a line path when you run your finger through the back of a curd coated spoon. Curd will thicken slightly as it cools. This recipe can be used to make curd with any type of citrus fruit...limes, oranges, blood oranges or even grapefruits! Use the curd as a spread on biscuits, muffins, toast, or even as a tart filling in mini frozen phyllo shells that have been pre thawed. Prepared curd will last in the refrigerator for up to 7 days and can also be frozen in zip lock baggies for 2 months. Just thaw it in the refrigerator and use within 7 days.)