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LEMON CURD

Also see Article on Lemons

Yields: 10 servings

5 whole eggs
5 egg yolks
2 cups sugar
1 cup fresh lemon juice
the zest of 2 lemons
8 tablespoons sweet butter


Combine the eggs, egg yolks and sugar in a mixing bowl and beat until smooth.

Add the lemon juice and lemon zest and mix.

Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens.

This mixture will not curdle, so don't worry about overcooking it a little.

Remove the bowl from the boiling water and stir in the butter until melted.

Refrigerated, this will keep for up to 3 months.

Traditionally served in Britain with crumpets, scones, in tarts and jelly rolls.
 

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