Sunday, February 28, 2010

Lemon Curd

Forget the stuff they sell in stores as Lemon Curd. Even the stuff in little gourmet places claiming to be homemade, organic, etc. This is the real thing. This is sunshine of the gods. This is the sun spread on your toast.
This is IT!

4 lemons - the grated rind and juice
4 eggs - lightly beaten
4oz butter - unsalted
12 oz castor sugar

Pot of barely simmering water with a large glass or metal basin (bowl) that fits comfortably on top
  note: I like this much better than a double boiler, the bowl shape gives a better result.

1. Grate rind of lemons and squeeze out juice.
2. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
3. Stir with a wooden or silicone spoon until the sugar has dissolved. Then continue heating gently and stirring for about 20 minutes, until the curd thickens. It should coat the back of the spoon.
4. Pour into warm sterile jars, cover, and label.
5. Refrigerate!

This recipe makes about 1 1/2 lbs (3 cups) of lemon curd which is just about enough for 1 nice jar for you and 1 small jar to give away to someone who'd better be damn grateful and worship you for the goddess (or god) which you are for making something as heavenly tasting as this and then giving some away.

Warning: Lemon curd doesn't keep. Make small batches, keep cool, and use within 2-3 weeks. (That's why they have to put extra stuff in commercial curd or it would never make it to the customers.)

You can double this recipe if you need a larger amount but not more than that or it won't cook smoothly.