lemon curd
robin shepard, boston globe, mar '08

1/2
 c
butter (1 stick)
 melt in top of double boiler
3
1
1
 ea
c
pch
 lemons - zest & juice
sugar (scant)
salt
 add and stir until sugar dissolves;
c. three minutes;
remove from heat; reserve
1
3
 ea
ea
 egg
egg yolks
 whisk in bowl; ladle in 1/4 c of the
lemon mix and whisk some more
  • whisk the egg mix into the lemon mix in thin, steady stream
  • put lemon mix back on heat, and continue whisking for c 10 min, or until the crud thickens and turns glossy
  • do not let boil or it will curdle
  • remove pan from heat, scrape mix into bowl, cover with waxed paper, and leave to cool for one hour
  • transfer to jar and refrigerate for up to a week