Lemon Curd
serves 2-4
Though commercially made lemon curds are available, once you've made your own, you'll never go back. Serve lemon curd with tea and scones or baked into a tart.
Read more about this recipe at Cook & Eat.
1/2 cup fresh lemon juice
2 teaspoons finely grated lemon zest
1/2 cup caster sugar
1/8 cup heavy cream
1 teaspoon vanilla extract (optional)
2 large eggs
prep: 20 minutes
total: 20 minutes
zester
double boiler (or metal bowl and pot)
whisk
sieve
1. Place the lemon juice, zest and sugar in the top of a double boiler (or in a metal bowl placed over a pot of low-boiling water). Stir until the sugar is incorporated into the juice.
2. Whisk in the cream (and vanilla if using) and heat until it is smooth and just starts to thicken.
3. Beat the eggs and yolks, then add to the heated cream mixture by pouring through a sieve. Continue to whisk until the mixture thickens and has a bit of resistance. Remove from the heat, cover and allow to cool to room temperature.
