Lemon Curd

Nothing like homemade Lemon Curd that you so lovingly make...being careful not to let it burn or curdle because after all, you'll be wasting half a dozen egg yolks (save the whites for another use) some precious fresh butter, three lemons, a cup of sugar and all that time you've spent carefully whisking it to yummy perfection.

Don't boy store bought lemon curd because they never can compare to the luscious one you make at home. I love this even more than custard, which actually is, combined with fresh squeezed lemons and grated lemon zest.

Notice the cute wrought iron trivet...shaped like a teapot? A 'thrift find for $1.99; it even has a little hook so you can hang it...gave it to my daughter last year and it is so well made, sturdy, and beautifully glazed. I set the still hot lemon curd after I filled the mason jar that has been sanitized.

Now that its sealed with the lid I'm going to refrigerate it and fill a tart crust, or you can fill a pie crust, and top it with fresh raspberries...or, I could save it in the fridge to use it for another dessert, spread it on freshly baked biscuits. This would make a very special gift as well, for the holidays!

The recipe is found in Martha Stewart Cookbook...collected recipes for every day. This is a fantastic book where you will find your basic recipes at a moment's glance...another 'thrift find' for $2.99...also gave to my daughter.

Lemon Curd
adapted from Martha Stewart

6 egg yolks lightly beaten
1 cup sugar (caster-granulated)
Juice of 3 large lemons, about 3/4 cups
1/4 lb. (1 stick) unsalted butter, cut into small
pieces.
1 Tablespoon. grated lemon zest

In a medium stainless steel pot, combine the

egg yolks, sugar, and lemon juice. With a wire

whisk, stir constantly for about 12-15 minutes

until mixture thickens, and coats the back of a spoon. Do not allow the mixture to boil. 

Remove from heat and strain the mixture through a mesh sieve into a medium bowl, to make sure that it is completely smooth without any lumps.Stir in the butter, a few pieces at a time and fold in the lemon zest. While still warm pour the mixture into a sterilized jar, and cover tightly. Refrigerate until ready to use. 

Yields 1 1/2 cups.