Saturday, July 14, 2007

Lemon Curd

Based on Rose Levy Berenbaum's version, this is less sweet and more lemony than most. Alternative versions include Marion Cunningham's. Use neither if curd is to be baked.

Yields 2 cups.

egg yolks, 5 ounces (about 8)
sugar, 9 ounces
lemon juice, freshly squeezed, 6.5 ounces (about 5 lemons)
unsalted butter, 4 ounces, softened
salt, 2 pinches
lemon zest, 4 teaspoons, finely shredded
heavy cream, 2 Tablespoons chilled

1. In saucepan, beat yolks and sugar until well blended. Stir in remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened. It will thickly coat the back of a wooden spoon, but still be liquid enough to pour. Do not boil. If steam appears, immediately remove from heat and keep stirring.

2. Pour through strainer. Discard residue. Pour into sterile container and cool. Chill.

Keeps 3 weeks refrigerated.

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