Wednesday, March 17, 2010
By Popular Request
6 large eggs
1 1/2 cups sugar
1 scant cup FRESH lemon juice, strained
When the curd is thickened to about the consistency of pudding, remove from the heat and whisk in:
8 Tablespoons unsalted butter, one Tablespoon at a time
When the butter is all melted in and the curd is a bit cooled, pour into clean dry containers for storage. Makes about 4 cups of lemon curd.
I can't imagine a batch of lemon curd going bad in storage. It is all I can do to keep from sucking it down straight. We'll be trying it in homemade ice cream later this week- I can't wait!