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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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