Lemon Curd

(Vegetarian, Gluten-Free, Soy-Free)

INGREDIENTS:

§  2 large eggs

§  2 large egg yolks

§  6 tablespoons (3/4 stick) unsalted butter

§  1 cup sugar

§  6 tablespoons fresh lemon juice

§  2 teaspoons finely grated lemon peel

§  a pinch of salt

PREPARATION:

1.       Whisk the eggs and egg yolks in a medium bowl and strain to remove lumps (the white stringy part) or remove it as best as you can with your fingers or a piece of eggshell.

2.      Melt butter in medium metal bowl set over large saucepan of simmering water.

3.      Whisk in sugar, lemon juice, lemon zest, and salt, then gradually whisk in egg mixture. Whisk until thickened, about 8 minutes or to about 180 F.

4.      Transfer to small bowl. Press plastic wrap on top of curd to prevent a skin from forming and chill thoroughly before using. Spread on top of toast, rolls, crackers, muffins, etc. or use it to fill cakes and cookies.

 Fresh lemons for zest and juice - a must!

 White sugar, eggs/egg yolks, lemon juice, lemon zest

 Whisking in a double boiler

with thermometer attached

 Serving with homemade rolls...delicious!



Honestly though, I could just eat this

stuff with a spoon, it is THAT good!