So, what is lemon curd, and what do you do with it?
Lemon curd is essentially a preserve or condiment made with lemon juice, eggs, sugar and butter. The first three ingredients are blended and softly warmed so that the eggs thicken the mixture. Then you whisk in cold butter to finish it off and smooth it out.
What you do with it is the fun part. Use it on toast, scones, biscuits or English muffins. Blend it into whipped cream to layer with cake and fruit in a trifle. Top a cheesecake with a layer. Fill a cake with it. Stir it into yogurt. Spoon it onto a slice of pound cake. Anywhere you want a burst of sweet, creamy, pleasantly tart lemony-ness, this curd is your gal.
A small jar of this makes a lovely holiday gift. Tie on a tag with the above advice for how to put the lemon curd to good use, and remind the recipient to keep it refrigerated.
Oh, and lime juice also works; then you have lime curd. A nice way to switch it up.
In large, heavy pot, whisk together egg, yolks, sugar and lemon juice until smooth.
Place pot over medium heat and whisk frequently until mixture is warm. Continue whisking until mixture thickens and turns buttery yellow, 7 to 10 minutes. Adjust heat as needed to make sure mixture does not simmer, but stays hot. When it coats the back of a spoon, it is done. You can also use a candy thermometer to measure the temperature, 170 to 175 degrees.
Remove pot from heat and whisk in butter 1 tablespoon at a time, making sure each addition is melted and incorporated before adding more. Whisk in salt.
Transfer lemon curd to a glass container. Place a piece of plastic wrap over top (this prevents a skin from forming) and let cool. Seal container and refrigerate up to 10 days. Makes about 2 cups, 16 servings.
Approximate nutritional information, per serving: 107 calories, 6 g total fat, 3 g saturated fat, 71 mg cholesterol, 22 mg sodium, 13 g carbohydrate, no fiber, 13 g sugar, 1 g protein.