Lemon Curd Recipes

Materials:

1/4 teaspoon salt

4 lemons (zest one of them)

2 eggs

6 Tbsp. cold unsalted butter, cut into small cubes

2 Tbsp milk

1/3 c. sugar

3 egg yolks

Lemon Curd

Preparation:

1. Zest one of the lemons, save the zest.  Juice all four lemons – there should be about 1/2 c. juice.

2. Next beat together in a non-reactive saucepan the eggs, yolks, milk, sugar, and salt until just mixed. Stir in the lemon juice and zest, then add the cold butter cubes. 

3. Turn the heat on medium low and slowly heat the mixture, stirring constantly, until it is thick enough to coat a spoon.  Do not overheat or stop stirring or the eggs will curdle.  If the mixture begins to look grainy, or unsmooth in anyway, take it off the heat immediately and stir vigorously to cool it down and prevent curdling.

4. When thick, pour through a strainer to remove any errant curdles. Store in glass jars in the fridge.