The curd can be stored in the refrigerator for up to a week. Perfect with white toast and Bakewell Biscuits.
Ingredients
- 2 sticks (1/2 pound) unsalted butter, softened
- 1/2 cup fresh lemon juice, strained
- 1/2 cup sugar
- 3 large egg yolks
Directions
In a medium bowl set over a saucepan of simmering water, melt the butter with the lemon juice and sugar, stirring occasionally, until the sugar is dissolved. Whisk in the egg yolks, 1 at a time, and cook over moderately high heat, whisking constantly, until the curd is the consistency of loose sour cream, about 15 minutes. strain the curd into a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate before serving.
Makes about 1 1/2 cups
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Submitted 6/13/05.
Source: Stonewall Kitchen
Submitted By: Eileen Werth
crzylegs@erols.com
Incredibly Rich Lemon Curs