May 25, 2011

Lemon Curd

The great thing about visiting friend is that I get to work with different local ingredients.  I couldn't have gotten any more local with this preserve.  The lemons came right out of my friend's yard.  :) 

As with all curd recipes you can't water-bath can it.  That said you can freeze it without any problems.

Lemon Curd

1 tablespoon plus 2 teaspoons fresh lemon zest
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces
Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Chill then refrigerate or freeze covered. 
You can pass through a fine sieve if you are concerned with there being small bit of egg.  I didn't for two reasons.  The first reason being that I used long strips of zest, the second being I didn't have access to a sieve. It still tastes great and since I cooked with very slowly I couldn't see any egg bits. 



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