Lemon Curd
Lemon curd is a quick stovetop custard of eggs, lemon juice, zest and butter that takes about 15 to 20 minutes. Because it uses whole eggs and a modest amount of sugar, the flavor stays sharp and clearly lemony. Grate only the yellow zest and skip the bitter white pith. Spread it on scones, shortbread or English muffins, or use it as a filling in other desserts.
Instructions
Cut the butter into small chunks so it melts quickly and evenly later on.
Put the eggs, lemon zest, sugar and salt into a saucepan. Whisk for 1 to 2 minutes, until the mixture is frothy and noticeably lighter in color.
Pour in the lemon juice and whisk for another 30 seconds. Add the butter chunks.
Set the pan on a burner over medium-low heat and start whisking right away, so the eggs do not clump or stick to the bottom of the pan.
Keep whisking constantly until the butter has melted and the mixture thickens, then whisk for two more minutes. Do not let it boil. It should be quite steamy, at about 185°F (85°C).
If you want a smooth curd, pour the mixture through a strainer set over a bowl to catch the zest and any bits of cooked egg. Push it through with a spatula and scrape the underside of the strainer into the bowl.
Pour the curd into a jar, leaving about ¼ inch (0.75 cm) of space at the top. Keep the rim clean, then seal the jar with its lid.
Refrigerate the curd so it firms up further. Store it in the refrigerator, where it keeps for up to a week.
Make it personal.
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