Thursday, March 2, 2017
very slightly adapted from Regina Schrambling
makes a scant cup
grated zest and juice of 1 lemon
7 tbsp. sugar
2 extra-large eggs**
3 tbsp. butter, cubed
If you have a double boiler, put water in the bottom pot and get it started boiling. If you don't, start a regular pot. Place a fine-mesh sieve over a medium bowl and set aside for later.
In the top pot of the double boiler or a heatproof bowl, beat the zest, juice, sugar and eggs well. Add the butter. Set it over the boiling water pot. Stir constantly with a rubber spatula or a wooden spoon until it thickens into curd, about 5 to 8 minutes. I found mine was ready when the spatula would leave a trail on the bottom of the pot that wouldn't completely fill in with curd.
Strain into the bowl you already prepared. Press plastic wrap over the curd to keep it from forming a skin and cool in the fridge. Put in a clean jar or another container with a lid. Some recipes say lemon curd keeps for weeks in the fridge. Enjoy!
*I halved the recipe. Also, the original recipe (halved) calls for 6 tablespoons sugar. I mistakenly used 7 the first time I made it and I've kept using 7. I find it's just the right amount of sweet —any less and it would be too puckery.
**I do tend to have extra-large eggs on hand because they're a good price at the Italian Centre. However, I'm pretty sure this would work with large eggs, as the difference in weight is usually very small. Try it and let me know?