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(recipe, Carrie Floyd)
Although my favorite way to eat lemon curd is slathered on scones, you can also use this recipe as a filling for tarts and cakes. For an easy dessert, fold together equal parts lemon curd with whipped cream and serve with macaroons made from the leftover egg whites. Meyer lemons make this recipe sublime.
- 6 eggs
- 6 egg yolks
- 1½ cups sugar
- 1½ tsp. lemon zest
- 1 cup freshly squeezed lemon juice
- 12 oz. unsalted butter, cut into small cubes
- In a large saucepan, whisk together the eggs, egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, about 10 minutes. Do not let the mixture boil.
- Strain the mixture into another saucepan and place over low heat. Stir in the butter, a little bit at a time, adding the next few cubes after the last have melted.
- Remove from heat, cool slightly, then pour into a bowl (placing plastic wrap directly on the curd) or storage jars (large jam jars work great). You can store this curd in the fridge for several months.