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Thursday, March 18, 2010 01:02 am

Lemon curd


This classic British concoction is most typically used as a spread for scones or toast, but I spread it between cake layers, fill miniature tart shells with it, spread a layer on the bottom of a fresh fruit tart – and have been known to eat a spoonful straight from the jar. It’s delicious made with regular lemons, but the fragrant and flavorful seasonal Meyer lemons available now in many local groceries make it utterly scrumptious. 

  • 2 c. sugar
  • 2 T. finely grated lemon peel
  • 12 large egg yolks
  • 1 c. lemon juice
  • ¼ tsp. Kosher or sea salt
  • 1 c. unsalted butter, cut into small chunks

If you have a food processor, combine the sugar and grated peel and process until the peel is ground completely into the sugar. Put the mixture into a heavy-bottomed pan and whisk in the egg yolks. Cook over low heat, stirring constantly, until the mixture thickens and coats a spoon. It should register about 168°F on a thermometer. DO NOT ALLOW THE MIXTURE TO BOIL!! Remove from the heat, still stirring constantly. Continue to whisk for a couple of minutes, then begin adding the butter a few pieces at a time. When all the butter has been incorporated, pour into jars and refrigerate. It will keep for up to four weeks.

Makes 2 pints

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