Lemon Curd
Served over butter pound cake, as a filling for cupcakes, or spread over warm english muffins, Lemon Curd is simple to create and even more exquisite if you're able to score Meyer lemons. I love it on a bagel with mascarpone!
Elements
3 CUPS CANE SUGAR
12 LARGE EGGS
2 CUPS FRESH LEMON JUICE
1 CUP UNSALTED BUTTER, CUBED
4 TABLESPOONS LEMON ZEST
Directions
In a medium mixing bowl, whisk together cane sugar and eggs until well-combined.
Add lemon juice, butter, and lemon zest to egg mixture; whisk until mixture is smooth.
Transfer the mixture to a medium saucepan over low heat.
Cook the mixture, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 to 12 minutes; do not let it boil.
Remove the saucepan from the heat, and pour the curd through a fine-mesh strainer set over a clean mixing bowl to remove any lumps; discard the solids.
Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill the curd in the refrigerator until set, about 2 hours.
Serve as a spread or filling, or use as a topping for desserts.