Lemon Curd
;^)While lemon curd is typically made with butter, this is a "lighter" version I like. Serve lemon curd with scones, muffins, toast, fresh berries, or use as a tangy filling in a pre-baked tart shell.
8 Egg yolks, at room temperature
1 C Granulated sugar
1 C Fresh lemon juice (approximately 4 large lemons)
Grated zest of 2 lemons
In a stainless steel bowl or in the top of a double boiler, whisk the egg yolks and sugar together. Add the zest and whisk in the lemon juice. Set over a pot of simmering water and whisk constantly until the mixture thickens, approximately 10 minutes.
Remove from the heat and strain the mixture through a fine sieve into a glass or ceramic container. Cover with plastic wrap and refrigerate until cool.
Makes approximately four 4 oz. servings.
Clink !
;^)
