ZESTY LEMON CURD
There are lemon trees in our backyard, so I’m always on the prowl for new ways to use the fruit. When we shared some of our homegrown citrus with neighbors—Canadians who were spending the winter here—the wife repaid us by giving us this recipe! The curd keeps well, and it can be used for any meal. It’s a great dessert topping on plain cake or ice cream.
—JEAN GAINES BULLHEAD CITY, AZ
PREP: 5 MIN. • COOK: 20 MIN. + COOLING • MAKES: 3 CUPS
3 eggs, lightly beaten
2 cups sugar
3/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup butter, cubed
1. In a large heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press the plastic wrap onto the surface of curd. Refrigerate until cold.
2. Spread on muffins or rolls, or serve over waffles or ice cream.
FOOD TRIVIA!
Lemon curd is a thick, sweetly tart custard. Curd can be used as a spread on scones or slices of toast, as a topping for gingerbread and as a filling for pies or cakes.