Nathan Krämer's
The Art of Intentional Food
Lemon Curd
Lemon Curd is delicious on toast, but it can also serve as a filling for tarts, a spread for cakes (Lemon Curd Lemon Cake), or an accompaniment to Tea Scones.
Prep Time: 40 minutes | Makes 4 cups
Lemon Curd
10 tablespoons butter, softened
2 cups sugar
5 eggs
1 cup fresh lemon juice
About 8 medium lemons
2 tablespoons lemon zest
1. Combine butter and sugar; beat together until fluffy. Add eggs and mix well, then the lemon juice and mix well again.
2. Pour mixture in the top of a double boiler and heat over boiling water. Cook over simmering water and stir occasionally. Cook until thickened which should be when the curd gets to about 185°F. (Do not boil or it will curdle).
3. Pour hot curd through a medium sieve to remove any lumps.
4. Mince lemon zest very fine and add to hot curd.
5. Pour into a jar, cover and refrigerate. Curd will thicken a bit more while chilling.
