Key tip: have the eggs at room temperature.
Pour one half cup of fresh lemon juice over 3/4 cup sugar. Let steep and dissolve a bit, stirring it along.
Beat two eggs well, in a medium saucepan. Add lemon mixture, blending well. Cut one stick of butter into pieces, add to mixture.
Set saucepan (or double boiler) over (OVER, not IN)
simmering water, adding water as necessary. Stir gently and occasionally as the mixture warms up, monitor it more closely as you go along, 15 minutes or more. At some magical point it will turn from soup to custard, and you will have a very fine lemon curd indeed. (What's the clue? It will now coat your spoon, rather than slip off). Mix in a teaspoon or two of finely grated zest. Cool. Slather it onto scones, biscuits, muffins, top off your non-fat Greek yogurt, spoon into pre-made tart shells. I like it for breakfast. And lunch. And dinner.
I know, my Meyer lemons are running amok. Though nothing else much amokking, edible-wise, in the garden. Once I learn to properly heat milk in a saucepan, I might graduate to this.
ReplyDeleteI am worried that this is harder than you make it sound. I am very suspicious.
ReplyDeleteCan you eat it like custard?
ReplyDeletePA: That's exactly what I do!
ReplyDeleteM-(with apologies to AH)It is only slightly more difficult than scalding milk.
I'm glad you included that last part because I was going to ask what you did with it. It sounds good but I'm in the Margaret camp, slightly suspicious. I mean, I know how a double boiler works but how do you set a saucepan over boiling water? Do you just hold it there?
ReplyDeleteI should probably delete that. I just know the answer is going to be obvious.
DeleteIt does look delicious...
ReplyDeleteP:Perfect question. I have a saucepan that has a metal loop opposite the handle, I balance that over simmering water. M: I just polished off a jar the other day. Couldn't stop myself.
ReplyDeleteBrilliant.
ReplyDeleteThe only reason I haven't made this is because I'll probably eat it all with a spoon in one setting . . . I *heart* lemon curd!
ReplyDeleteBec:
ReplyDeletePut it on Greek yogurt and you'll feel virtuous, I promise!