Lovely Lemon Curd
Adapted from the Barefoot Contessa
This curd is the perfect combination of sweet and sour and is so rich and glossy. Try it with scones, or as a filling for a tart.
Prep time: 10 minutes
Total time: 20 minutes
Yields: 2 half pint jars...with a bit leftover to eat right out of the bowl...shhh...
Ingredients:
3 lemons
1 1/2 cups of sugar
4 extra large eggs
1 stick of butter, at room temperature
1/2 cup lemon juice
pinch of salt
Preparation:
Using a vegetable peeler, remove the rind (not the white pith) from the lemons and place in the food processor, along with the sugar. Pulse mixture until lemon peel is finely minced and blended with the sugar.
In a separate bowl, beat the butter until light and fluffy. Add the sugar/zest mixture and mix well. Add the eggs, one at a time until thoroughly combined. Mix in the lemon juice and salt.
Place mixture in a medium, heavy-bottomed saucepan. Heat over a low flame, stirring constantly for 10-15 minutes, or until about as thick as a pudding. The curd will be about 170 degrees when this happens, and not yet simmering. Pour into a container and cool to room temperature, then refrigerate. You may want to place plastic wrap directly on the surface of the curd to prevent a skin from forming. Dollop onto anything....
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