Recipe by Sydney Mike
This recipe comes from the 2001 cookbook, Luscious Lemon Desserts.
Top Review by Chef Tweaker
Reviewing this a bit late for PRMR. I made it right away and took pictures on 4/29 with the hopes of posting it in time to honor the royal wedding. Life happened. :(
Today I'm getting caught up on posts but having trouble uploading pictures. I'll get the photo up as soon as I can. In the meantime the lemon curd is still good and I'm still eating it. A surprise when I tried it on plane-jane graham crackers... new fav treat! I did not give 5 stars because it is still missing a little something. The texture I'm used to is a little denser. I may try adding a little more sugar next time. More egg would impact the flavor too much.
- 1⁄2 cup unsalted butter
- 1⁄4 cup granulated sugar
- 1⁄2 cup lemon juice, freshly squeezed
- 3 tablespoons lemon zest, finely grated
- 1 pinch salt
- 6 large egg yolks
Directions See How It's Made
- In a heavy medium saucepan, over medium-low heat, melt butter.
- Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth.
- Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL.
- Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
- Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long!
- Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !