Made with fresh lemons, this luscious curd is delicious spread on homemade scones.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).
When cooking the curd, watch carefully so it does not boil.
Makes about 1 cup.
Ingredients
- 5 egg yolks
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- Grated zest of 2 lemons
- 6 tablespoons (3/4 stick) unsalted butter
Preparation
- 1 In a heavy saucepan, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes.
- 2 Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and refrigerate before using.
